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Squash Pie

Name: Squash Pie
Yield: 3 servings
Ingredients: One pint squash; one quart milk; one cup sugar; three eggs; one tablespoonful butter; a little salt; a teaspoon of lemon extract

From The Landmarks club cook book, 1903

Serves 3

Presented as published in 1903. 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

553Calories

19 gProtein

87 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories553 kcal

Protein19 g

Carbohydrates87 g

Fiber1.6 g

Sugars86 g

Total Fat19 g

Saturated Fat7.7 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol235 mg

Sodium199 mg

Potassium953 mg

Calcium452 mg

Iron1.4 mg

Magnesium71 mg

Phosphorus485 mg

Zinc2.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4.1 mcg

Vitamin C25 mg

Vitamin A199 mcg

Vitamin E0.9 mg

Vitamin K4.6 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.1 mg

Folate67 mcg

Choline215 mg

Caffeine0 mg

Water468 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 88. The excerpt below is the record exactly as published.

SQUASH PIE. One pint squash, one quart milk, one cup sugar, three eggs, one tablespoonful butter, a little salt, a teaspoon of lemon ex- tract

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