Pumpkin or Squash Pies

Name: Pumpkin or Squash Pies
Ingredients: one-half of a small pumpkin; six eggs; six ounces of powdered sugar; one-half teaspoonful salt; one tablespoonful ginger; one-half nutmeg; one quart of milk; one tablespoonful of melted butter

From Perfection in baking, 1895

This recipe makes enough for three large pies.

Presented as published in 1895. 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

1778Calories

70 gProtein

218 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1778 kcal

Protein70 g

Carbohydrates218 g

Fiber0.2 g

Sugars214 g

Total Fat71 g

Saturated Fat34 g

Monounsaturated Fat21 g

Polyunsaturated Fat7.2 g

Omega-30.3 g

Cholesterol1262 mg

Sodium1969 mg

Potassium1916 mg

Calcium1374 mg

Iron5.4 mg

Magnesium156 mg

Phosphorus1584 mg

Zinc8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D15 mcg

Vitamin C0.4 mg

Vitamin A884 mcg

Vitamin E4 mg

Vitamin K1.8 mcg

Vitamin B61.1 mg

Vitamin B128 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)1.3 mg

Folate142 mcg

Choline1060 mg

Caffeine0 mg

Water1096 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 5. The excerpt below is the record exactly as published.

Pumplcin or Squash Pies. FOR THREE PIES. Cut up and boil soft one-half of a small pumpkin, strain off water well and press the dry meat through a colander. Beat up six eggs with six ounces of powdered sugar, one-half teaspoonful salt, one tablespoonful ginger, one-half nutmeg; then add the pumpkin, one quart of milk, and one tablespoonful of melted butter

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