vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pies
From The New century cook book, 1899
Serves 24
Recipe attributed to Mrs. J. A. Sanford.
Presented as published in 1899. 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
96Calories
4 gProtein
13 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein4.1 g
Carbohydrates13 g
Fiber1 g
Sugars12 g
Total Fat3.3 g
Saturated Fat1.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium42 mg
Potassium214 mg
Calcium98 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C6.4 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline50 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The New century cook book (1899), page 114. The excerpt below is the record exactly as published.
Squash Pies. One quart stewed squash, three pints milk, six eggs, three tablespoons cinnamon, two tablespoons ginger, one cup sugar and pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.