Squash Pie

Ingredients

• one quart of the squash
• one quart of milk
• four eggs well beaten
• one tablespoonful of mixed ground cinnamon, mace, and ginger
• one teaspoonful of salt
• one cupful of sugar

Method

1. 1

   Prepare squash, drain, and rub through a sieve.

2. 2

   Mix with milk, eggs, spices, salt, and sugar.

3. 3

   Fill pie-plates and grate nutmeg or lemon rind on top.

4. 4

   Do not cover with pastry.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 257. The excerpt below is the record exactly as published.

SQUASH-PIE. Peel a Hubbard squash, cut it in pieces about two inches square, remove the seeds without taking away any of the substance of the squash, and put it to steam in a colander closely covered and set over a pot of boiling water ; or place it in a porcelain-lined saucepan without water, and set it over a gentle fire where it will soften slowly without burning, stirring it occasionally to prevent burning ; or boil it until tender, in sufficient water to cover it. When the squash is tender, drain it until it is quite free from water, and rub it through a seive or a fine colander with a wooden spoon or a potato-masher. Mix one quart of the squash so prepared with one quart of milk, four eggs well beaten, one tablespoonful of mixed ground cinnamon, mace, and ginger, one teaspoonful of salt

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