Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Lessons in cooking through preparation of meals, 1912
Serves 4
Care must be taken that the oven is not too hot.
Presented as published in 1912. 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
299Calories
7 gProtein
34 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein6.9 g
Carbohydrates34 g
Fiber0.4 g
Sugars31 g
Total Fat16 g
Saturated Fat8.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol134 mg
Sodium376 mg
Potassium262 mg
Calcium176 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus163 mg
Zinc0.8 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C0.6 mg
Vitamin A96 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline91 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 238. The excerpt below is the record exactly as published.
Pumpkin Pie Pare and cut into small pieces sufficient pumpkin, and steam until tender, or about i h. For each pie put enough pumpkin through a colander to make i^ c pulp. To this add y^ c brown sugar, i t cinnamon, ^ t ginger, 3^ t salt, 2 beaten eggs, 13^ c milk and 3^ c cream
Cook this with the app: pantry check, scaling, and the assistant.