{"id":3896,"slug":"squash-pie","title":"SQUASH PIE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup squash steamed and strained.","1 cup cream or rich milk.","1 cup sugar.","3 eggs slightly beaten.","4 tablespoons brandy or Sherry.","1 teaspoon cinnamon.","1-1/4 teaspoons nutmeg.","1 teaspoon ginger.","Salt."],"ingredients_norm":["squash steamed and strained","cream or rich milk","sugar","eggs slightly","brandy or sherry","cinnamon","nutmeg","ginger","salt"],"steps":["Mix the ingredients in the order given, stir until ingredients are well blended.","Line a deep, perforated pie pan with Rich Paste; brush over with slightly beaten white of egg.","Turn in squash mixture and bake in a moderate oven.","Serve cold with whipped cream sweetened and flavored with mace."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:149","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"d2bbdceb6fff4304cf43d07ddc74dfaa47f18a8db96cc83c0ee364935ec2ea1d","created_at":"2026-08-02T15:46:40Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/squash-pie"}