Americandessertvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Plain Pumpkin Pie
From Twentieth century home cook book, 1905
Serves 8
Bake longer than if the pumpkin was stewed.
Presented as published in 1905. 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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories9.8 kcal
Protein0.8 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium8.9 mg
Potassium19 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.4 mcg
Choline19 mg
Caffeine0 mg
Water7.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 12. The excerpt below is the record exactly as published.
Plain Pumpkin Pie.. — Cut the pumpkin in pieces oi convenient size to handle. Grate with a common grater, and add milk enough to make it a little thinner than common stewed jiumpkin. To enough pumpkm for three pies, add one egg. Season with cinnamon
Cook this with the app: pantry check, scaling, and the assistant.