Chiffon Pumpkin Pie
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Leslie Moody
Presented as published in 1948. 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
1200Calories
30 gProtein
228 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1200 kcal
Protein30 g
Carbohydrates228 g
Fiber2.6 g
Sugars217 g
Total Fat23 g
Saturated Fat9.7 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol577 mg
Sodium1500 mg
Potassium1189 mg
Calcium345 mg
Iron4.6 mg
Magnesium78 mg
Phosphorus570 mg
Zinc3.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D4.6 mcg
Vitamin C19 mg
Vitamin A1169 mcg
Vitamin E3.8 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.6 mg
Folate110 mcg
Choline489 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 15. The excerpt below is the record exactly as published.
CHIFFON PUMPKIN PIE 1 cup sugar 1 teaspoon cinnamon 1% cup pumpkin 3 teaspoon nutmeg 2/3 cup milk 3 eggs + teaspoon ginger 1 tablespoon gelatin x teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.