Colonial Pumpkin Tartlets
From Standard Paper-Bag Cookery, 1912
Remove from pans before serving.
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
1086Calories
12 gProtein
262 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1086 kcal
Protein12 g
Carbohydrates262 g
Fiber11 g
Sugars227 g
Total Fat17 g
Saturated Fat2.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol46 mg
Sodium61 mg
Potassium2502 mg
Calcium306 mg
Iron6.3 mg
Magnesium112 mg
Phosphorus433 mg
Zinc2.9 mg
Copper1 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C47 mg
Vitamin A2862 mcg
Vitamin E7.9 mg
Vitamin K7.9 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)4.8 mg
Folate103 mcg
Choline86 mg
Caffeine0 mg
Water1037 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 56. The excerpt below is the record exactly as published.
Colonial Pumpkin Tartlets.— To one quart of cooked and sifted pumpkin add one tablespoonful each of butter and flour, six well beaten eggs, a cupful of sugar, a quarter teaspoonful each of mace and nutmeg, four teaspoonfuls of ginger and one gill of milk. Bake in patty-pans lined with rich flaky crust, set in paper bag. Remove from pans before serving. A touch of novelty is given by topping each tartlet with a generous portion of maple syrup or strained honey. TURNOVERS. Apple and Cheese Turnovers. — Make a crust, using six heaping tablespoonfuls of flour
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