Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Good Pumpkin Pie
From The New century cook book, 1899
Serves 6
Recipe attributed to Mrs. R. M. Hitchcock.
Presented as published in 1899. 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
302Calories
8 gProtein
54 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein7.8 g
Carbohydrates54 g
Fiber0.4 g
Sugars53 g
Total Fat7 g
Saturated Fat3.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol81 mg
Sodium91 mg
Potassium604 mg
Calcium251 mg
Iron1.3 mg
Magnesium60 mg
Phosphorus219 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C3.5 mg
Vitamin A243 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline83 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 114. The excerpt below is the record exactly as published.
Good Pumpkin Pie. Take one pint fine stewed pumpkin for two pies, add two eggs, one large cup sugar, one-quarter cup good molasses, one level teaspoon cinnamon, one heaping teaspoon ginger, one quart milk
Cook this with the app: pantry check, scaling, and the assistant.