vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Squash Pies
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
429Calories
15 gProtein
69 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein15 g
Carbohydrates69 g
Fiber2.5 g
Sugars67 g
Total Fat12 g
Saturated Fat5.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol169 mg
Sodium734 mg
Potassium1007 mg
Calcium355 mg
Iron1.5 mg
Magnesium72 mg
Phosphorus406 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C38 mg
Vitamin A160 mcg
Vitamin E0.8 mg
Vitamin K6.9 mcg
Vitamin B60.7 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate83 mcg
Choline169 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 457. The excerpt below is the record exactly as published.
SQUASH PIES. Cut the squash in pieces and steam or boil until thoroughly done. Then remove from the shell and mash fine. To one quart of stewed and sifted squash add one quart of milk, three eggs, one cup of sugar, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.