Pumpkin or Squash Pie No. 1

Name: Pumpkin or Squash Pie No. 1
Ingredients: 3 cups stewed and strained pumpkins; 2 cups milk; 2 eggs; 1 cup sugar; 1/2 teaspoon cinnamon; 1 teaspoon salt; pinch cloves

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

1162Calories

19 gProtein

247 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1162 kcal

Protein19 g

Carbohydrates247 g

Fiber1.8 g

Sugars235 g

Total Fat17 g

Saturated Fat9.2 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium2546 mg

Potassium1923 mg

Calcium676 mg

Iron2.9 mg

Magnesium101 mg

Phosphorus646 mg

Zinc3.2 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D4.7 mcg

Vitamin C31 mg

Vitamin A1638 mcg

Vitamin E3.9 mg

Vitamin K3.8 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.6 mg

Folate56 mcg

Choline115 mg

Caffeine0 mg

Water748 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 29. The excerpt below is the record exactly as published.

Pumpkin or Squash Pie. No. 1. 3 cups stewed and strained pumpkins; 2 cups milk; 2 eggs; 1 cup sugar; y2 teaspoon cinnamon; 1 teaspoon salt; pinch cloves

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