Americandessert
Pumpkin Pie
From A textbook of domestic science for high schools, 1913
If richer pie is desired, use 1 cup pumpkin, 0.5 cup milk, 0.5 cup cream, and an additional egg yolk.
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
544Calories
10 gProtein
108 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein10 g
Carbohydrates108 g
Fiber0.3 g
Sugars108 g
Total Fat9.4 g
Saturated Fat4.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium1308 mg
Potassium268 mg
Calcium182 mg
Iron1 mg
Magnesium24 mg
Phosphorus226 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0.1 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline169 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 67. The excerpt below is the record exactly as published.
Pumpkin Pie 1| c. steamed and strained £ ts. each cinnamon, gin- pumpkin ger, nutmeg £ c. sugar 1 egg \ ts. salt | c. milk
Cook this with the app: pantry check, scaling, and the assistant.