vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
454Calories
13 gProtein
82 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein13 g
Carbohydrates82 g
Fiber2.1 g
Sugars80 g
Total Fat10 g
Saturated Fat4.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol148 mg
Sodium906 mg
Potassium750 mg
Calcium301 mg
Iron1.2 mg
Magnesium55 mg
Phosphorus329 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.6 mcg
Vitamin C26 mg
Vitamin A133 mcg
Vitamin E0.7 mg
Vitamin K4.9 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate59 mcg
Choline144 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 55. The excerpt below is the record exactly as published.
SQUASH PIE. 2 C. sifted squash 2% C. milk 2 eggs (beaten) 1 C. sugar 1 t. salt 1 t. cinnamon 14 t. ginger
Cook this with the app: pantry check, scaling, and the assistant.