Squash Pie

Name: Squash Pie
Ingredients: i pint milk; i cup cooked squash; 1/3 cup sugar; 2 eggs

From Healthful cookery, 1904

Use nicely baked mealy squash.

Presented as published in 1904. 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

722Calories

31 gProtein

96 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories722 kcal

Protein31 g

Carbohydrates96 g

Fiber2.9 g

Sugars94 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol430 mg

Sodium859 mg

Potassium1303 mg

Calcium694 mg

Iron2.9 mg

Magnesium99 mg

Phosphorus746 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D6.7 mcg

Vitamin C8.3 mg

Vitamin A336 mcg

Vitamin E1.6 mg

Vitamin K9.7 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.4 mg

Folate65 mcg

Choline402 mg

Caffeine0 mg

Water717 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 77. The excerpt below is the record exactly as published.

Squash Pie. — i pint milk, i cup cooked squash, 1/3 cup sugar, 2 eggs

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