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Pumpkin or Squash Pie
From Cooking for profit, 1886
Serves 6
Cost of material is approximately 9 cents for filling and 3 cents for crust.
Presented as published in 1886. 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
266Calories
6 gProtein
59 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein6.4 g
Carbohydrates59 g
Fiber2.5 g
Sugars39 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.9 mg
Sodium127 mg
Potassium729 mg
Calcium116 mg
Iron2.3 mg
Magnesium53 mg
Phosphorus151 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C38 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K6.7 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate99 mcg
Choline23 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 13. The excerpt below is the record exactly as published.
Pumpkin or Squash Pie. 6 cups cooked pumpkin or squash, — or 3 pints or pounds, or a can. 1 cup light brown sugar — 7 ounces. 1 cup flour — 4 ounces. 1 cup milk J pint. 1 teaspoon ground ginger
Cook this with the app: pantry check, scaling, and the assistant.