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Squash Pie

Name: Squash Pie
Yield: 2 servings
Ingredients: two cups of stewed and sifted squash; 2 cups of milk; 1 cup of sugar; 1 teaspoon of salt; 2 eggs; 144 teaspoon of cinnamon; 144 teaspoon of cloves

From Magnet users cook book, 1920

Serves 2

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

642Calories

17 gProtein

120 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories642 kcal

Protein17 g

Carbohydrates120 g

Fiber2.7 g

Sugars117 g

Total Fat13 g

Saturated Fat6.2 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol215 mg

Sodium1336 mg

Potassium1030 mg

Calcium368 mg

Iron1.8 mg

Magnesium74 mg

Phosphorus431 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D3.3 mcg

Vitamin C38 mg

Vitamin A181 mcg

Vitamin E0.9 mg

Vitamin K7.4 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.4 mg

Folate89 mcg

Choline206 mg

Caffeine0 mg

Water465 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 22. The excerpt below is the record exactly as published.

SQUASH PIE. Mix two cups of stewed and sifted squash, 2 cups of milk, 1 cup of sugar, 1 teaspoon of salt, 2 eggs, 144 teaspoon of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.