Squash Pie I
A dish made with steamed and strained squash and sugar.
contains dairycontains eggs
Ingredients
US
Metric
- 300 ml steamed and strained squash
- 60 ml sugar
- 2 ml salt
- 1 ml cinnamon (ginger, nutmeg, or ½ teaspoon lemon extract)
- 1 egg
- 210 ml milk
Make it lactose-friendly
- ⅞ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually. Bake in one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk.
Nutrition (estimated, per serving)
| Calories | 244 |
|---|---|
| Protein | 7.1 g |
| Fat | 6.0 g |
| Carbs | 42.6 g |
| Fiber | 1.7 g |
| Sodium | 676 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States