Pumpkin and Squash Pies

Name: Pumpkin and Squash Pies
Ingredients: three eggs; a quart of milk; the stewed and sifted pumpkin or squash; Sweeten to your taste with molasses or sugar; Put in a little salt; sifted cinnamon and ginger

From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906

Presented as published in 1906. 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

799Calories

51 gProtein

46 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories799 kcal

Protein51 g

Carbohydrates46 g

Fiber0 g

Sugars47 g

Total Fat45 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol675 mg

Sodium583 mg

Potassium1669 mg

Calcium1283 mg

Iron2.6 mg

Magnesium134 mg

Phosphorus1281 mg

Zinc6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A552 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B126.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)1.1 mg

Folate71 mcg

Choline615 mg

Caffeine0 mg

Water973 g

As published

This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 8. The excerpt below is the record exactly as published.

Pumpkin and Squash Pies. For common family pumpkin pies, three eggs to a quart of milk does very well. Stir in the stewed and sifted pumpkin or squash till it is as thick, as you can stir it round rapidly and easily. If you want your pie richer, make it thinner and add another egg. Sweeten to your taste with molasses or sugar. Put in a little salt, sifted cinnamon and ginger

Cook this with the app: pantry check, scaling, and the assistant.