Squash Pie
From The practical cookbook, 1917
Presented as published in 1917. 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
659Calories
18 gProtein
123 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein18 g
Carbohydrates123 g
Fiber3.7 g
Sugars120 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol215 mg
Sodium755 mg
Potassium1320 mg
Calcium380 mg
Iron2.1 mg
Magnesium93 mg
Phosphorus473 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C57 mg
Vitamin A192 mcg
Vitamin E1.1 mg
Vitamin K10 mcg
Vitamin B61 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.9 mg
Folate121 mcg
Choline213 mg
Caffeine0 mg
Water572 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 51. The excerpt below is the record exactly as published.
Squash pie. Additional ingredients: ^ tsp, nutmeg or cin- namon, i^ c. cooked and sifted squash. Scald the milk ; mix sugar, egg, salt, spice
Cook this with the app: pantry check, scaling, and the assistant.