Banana-Pumpkin Chiffon Pie

Name: Banana-Pumpkin Chiffon Pie
Ingredients: 1% cup milk; 1144 cups pumpkin; 1 cup brown sugar; 4% teaspoon salt; 14 teaspoon cinnamon; 4 teaspoon ginger; ¥% teaspoon nutmeg; 3 eggs, separated; 114 envelopes gelatine, plain; Y% cup water, cold; 4 cup bananas, mashed; Y cup white sugar; 1 cup heavy cream; 4 teaspoon orange rind

From Waldensian cookery, 1957

Serve garnished with whipped cream and walnut halves.

Presented as published in 1957. 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

3053Calories

44 gProtein

494 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories3053 kcal

Protein44 g

Carbohydrates494 g

Fiber17 g

Sugars411 g

Total Fat112 g

Saturated Fat60 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol843 mg

Sodium1069 mg

Potassium4133 mg

Calcium939 mg

Iron7.5 mg

Magnesium285 mg

Phosphorus1032 mg

Zinc5.6 mg

Copper1 mg

Manganese2.1 mg

Vitamin D6.5 mcg

Vitamin C71 mg

Vitamin A1252 mcg

Vitamin E4.5 mg

Vitamin K11 mcg

Vitamin B63 mg

Vitamin B123.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)6.1 mg

Folate226 mcg

Choline587 mg

Caffeine0 mg

Water1332 g

As published

This recipe was extracted from Waldensian cookery (1957), page 36. The excerpt below is the record exactly as published.

NANA - PUMPKIN CHIFFON PIE 1% cup milk 1144 cups pumpkin 1 cup brown sugar 4% teaspoon salt 14 teaspoon cinnamon 4 teaspoon ginger ¥% teaspoon nutmeg 3 eggs, separated 114 envelopes gelatine, plain Y% cup water, cold 4 cup bananas, mashed Y cup white sugar 1 cup heavy cream 4 teaspoon orange rind

Cook this with the app: pantry check, scaling, and the assistant.