vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Pumpkin or Squash Pie without Eggs

Name: Pumpkin or Squash Pie without Eggs
Yield: 2 servings
Ingredients: 1 can of pumpkin; 1 cup sugar; 2 cups milk; 3 basting spoonfuls flour-and-water thickening; 1 teaspoon each ground ginger; 1 teaspoon each cinnamon

From Cooking for profit, 1886

Serves 2

Cost is approximately 24 cents or 8 cents each.

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

544Calories

8 gProtein

114 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories544 kcal

Protein8.3 g

Carbohydrates114 g

Fiber1 g

Sugars112 g

Total Fat8.2 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium94 mg

Potassium434 mg

Calcium319 mg

Iron0.5 mg

Magnesium34 mg

Phosphorus255 mg

Zinc1.1 mg

Copper0 mg

Manganese0.7 mg

Vitamin D2.3 mcg

Vitamin C1.2 mg

Vitamin A131 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate2.3 mcg

Choline45 mg

Caffeine0 mg

Water226 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 194. The excerpt below is the record exactly as published.

Pumpkin or Squash Pie without Eggs. The bakery pumpkin pie; the pie of the lunch houses and shops. % I can of pumpkin, or a quart fresh 57 COOKING FOR PROFIT, cooked (which is cheaper.) 1 cup sugar. 2 cups milk. 3 basting spoonfuls flour-and-water thickening . I teaspoon each ground ginger

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