Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
316Calories
12 gProtein
45 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein12 g
Carbohydrates45 g
Fiber0.5 g
Sugars43 g
Total Fat12 g
Saturated Fat4.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol211 mg
Sodium374 mg
Potassium479 mg
Calcium242 mg
Iron1.3 mg
Magnesium32 mg
Phosphorus286 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C4.2 mg
Vitamin A327 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline180 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 172. The excerpt below is the record exactly as published.
PUMPKIN PIE. Miss Sarah Roe, New Brunswick, One quart milk, one pint pumpkin, six eggs, one cup sugar ; beat eggs well with the pumpkin, one table- spoon of butter, one-half teaspoon of salt, two-thirds teaspoon each of cinnamon, ginger and nutmeg, three tablespoons sherry
Cook this with the app: pantry check, scaling, and the assistant.