Squash Pie
From Burlington ladies cook book & 25 secrets of success, 1901
Miss Bertha Boelsche
Presented as published in 1901. 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
1350Calories
27 gProtein
252 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1350 kcal
Protein27 g
Carbohydrates252 g
Fiber6.8 g
Sugars245 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol102 mg
Sodium292 mg
Potassium2421 mg
Calcium844 mg
Iron2.2 mg
Magnesium176 mg
Phosphorus840 mg
Zinc4.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D5.8 mcg
Vitamin C96 mg
Vitamin A343 mcg
Vitamin E1.3 mg
Vitamin K18 mcg
Vitamin B61.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)3.5 mg
Folate166 mcg
Choline150 mg
Caffeine0 mg
Water1073 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 20. The excerpt below is the record exactly as published.
Squash Pie 2>^ cups of sirained squash, 2>< cups of milk, 3 eggs T tablespoon of melted butter, i heaping cup of sugar, 1 teaspoon of cinnamon, r teaspoon of ginger, i scant teaspoon of m.ace
Cook this with the app: pantry check, scaling, and the assistant.