vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pies
From San Rafael cook book, 1906, 1906
Serves 4
1 cup of cream in place of some of the milk is a great improvement.
Presented as published in 1906. 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
631Calories
17 gProtein
68 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein17 g
Carbohydrates68 g
Fiber1.2 g
Sugars65 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol276 mg
Sodium178 mg
Potassium789 mg
Calcium381 mg
Iron1.3 mg
Magnesium58 mg
Phosphorus421 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C19 mg
Vitamin A169 mcg
Vitamin E0.8 mg
Vitamin K4.9 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate56 mcg
Choline198 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 82. The excerpt below is the record exactly as published.
SQUASH PIES — Mrs. W. F. Jones. Line the baking plates with nice, rich crust. Steam a Hubbard squash, and when done pass it through a colander. For 2 pies, beat up 4 eggs, add 1 pint of squash, a little salt, 1 cup of sugar, 1 heaping teaspoon ginger, and % of a quart of milk. Bake until the mixture sets. 1 cup of cream
Cook this with the app: pantry check, scaling, and the assistant.