Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pompkin Pie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
Presented as published in 1902. 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
329Calories
11 gProtein
53 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein11 g
Carbohydrates53 g
Fiber0.5 g
Sugars51 g
Total Fat9.3 g
Saturated Fat4.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol135 mg
Sodium118 mg
Potassium497 mg
Calcium272 mg
Iron1 mg
Magnesium33 mg
Phosphorus277 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.5 mcg
Vitamin C4.2 mg
Vitamin A308 mcg
Vitamin E0.9 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate22 mcg
Choline127 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 207. The excerpt below is the record exactly as published.
Pompkin Pie Mix one quart of milk with two teacups of strained boiled pumpkin, one cup of granulated sugar, three well-beaten eggs, one teaspoon of ground cinnamon, one teaspoon of ginger, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.