Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie (1)
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
256Calories
5 gProtein
54 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein4.7 g
Carbohydrates54 g
Fiber1 g
Sugars51 g
Total Fat3.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium437 mg
Potassium190 mg
Calcium42 mg
Iron1 mg
Magnesium10 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C3.6 mg
Vitamin A218 mcg
Vitamin E0.8 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline102 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 96. The excerpt below is the record exactly as published.
Pumpkin Pie (1)— One pint well-stewed and strained pumpkin, 1 quart scalding hot rich milk, 13/2 cups sugar, 4 eggs, 1 teaspoonful salt, 1 tablespoonful ginger and 1 of ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.