Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
446Calories
4 gProtein
106 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein4 g
Carbohydrates106 g
Fiber1.2 g
Sugars102 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium621 mg
Potassium285 mg
Calcium44 mg
Iron1.3 mg
Magnesium14 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C6.2 mg
Vitamin A333 mcg
Vitamin E1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate23 mcg
Choline80 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 74. The excerpt below is the record exactly as published.
PUMPKIN PIE Pumpkin, 1 cup, Egg, 1, Sugar, 1 cup. Cinnamon, 1 teaspoon, Ground ginger, i/o teaspoon, Salt, 1/2 teaspoon. Milk, enough to thin as desired
Cook this with the app: pantry check, scaling, and the assistant.