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Carrot Pie

Name: Carrot Pie
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups mashed, boiled carrots; 1 cup granulated sugar; 3 well-beaten eggs; 1 teaspoon each ground cinnamon; and ginger; a pinch of salt

From The Cook County cook book, 1912

Serves 2

This is very much like pumpkin pie. Recipe by Mrs. R. H. Pennington, Oaklawn, 111.

Presented as published in 1912. 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

445Calories

1 gProtein

113 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein0.9 g

Carbohydrates113 g

Fiber5.6 g

Sugars106 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium432 mg

Potassium292 mg

Calcium66 mg

Iron0.9 mg

Magnesium18 mg

Phosphorus46 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A1235 mcg

Vitamin E1.5 mg

Vitamin K20 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate16 mcg

Choline13 mg

Caffeine0 mg

Water133 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 354. The excerpt below is the record exactly as published.

CARROT PIE. — 2 cups mashed, boiled carrots, 1 cup granu- lated sugar, 3 well-beaten eggs, 1 teaspoon each ground cinnamon and ginger, a pinch of salt

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