Americandessert
Squash Pie
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Pumpkin pies are made in the same way.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 193. The excerpt below is the record exactly as published.
Squash Pie, — One cup and a half of stewed and sifted squash, not watery, but dry and meal}^, one cup of boiling milk^ half a cup of sugar ^ half a teaspoonful of salt^ one saltspoonful of ci7inamon^ and one egg beaten slightl}^ Mix in the order given. Line a plate with paste, put on a rim, and fill w^ith the squash. Pumpkin pies are made in the same wa3\ Custard Pie, — Beat three eggs slightly, add three tablespoonfuls of sugar,, one saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.