Pumpkin or Squash Pie

Name: Pumpkin or Squash Pie
Ingredients: 3 cups thick stewed and sieved pumpkin or squash; 2 cups milk; 1 cup sugar; 1 teaspoon salt; 2 eggs; 0.5 teaspoon cinnamon; pinch cloves

From The royal baker and pastry cook, 1902

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

1071Calories

22 gProtein

224 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1071 kcal

Protein22 g

Carbohydrates224 g

Fiber16 g

Sugars253 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium2545 mg

Potassium3922 mg

Calcium714 mg

Iron0.5 mg

Magnesium146 mg

Phosphorus643 mg

Zinc3 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C68 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate209 mcg

Choline87 mg

Caffeine0 mg

Water1040 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 54. The excerpt below is the record exactly as published.

Pumpkin or Squash Pie. — Use pie crust, 4 or 6. Mix 3 cups thick stewed and sieved pumpkin or squash, 2 cups milk, 1 cup sugar, 1 teaspoon salt, 2 eggs, Mt teaspoon cinnamon, pinch cloves

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