Squash Pie.

A dish — milk and stewed squash carry it.

Pastry.

contains dairycontains eggs

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

1 pint of milk
1 pint of stewed squash
1 level tablespoonful of butter
1 level teaspoonful of salt
1 gill of sugar
1/6 of a nutmeg, grated
2 eggs
A piece of stick cinnamon about two inches long, or, 1 teaspoonful of ground cinnamon

Make it lactose-friendly

1 pint of milk → lactose-free milk, oat milk, or almond milk
1 level tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Put the milk and cinnamon on the fire in the double-boiler, and cook for twenty minutes. Rub the squash through a fine strainer, and add the salt, sugar, butter, and nutmeg to it. Pour the boiling milk on this mixture. Remove the cinnamon, and beat well; then set away to cool. When cool, add the eggs, which should have been thoroughly beaten with a spoon. Line a deep plate with pastry and pour the squash mixture into it. Bake for forty-five minutes in a moderate oven.

Nutrition (estimated, per serving)