Americandessert
Pumpkin Pie
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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
301Calories
17 gProtein
31 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein17 g
Carbohydrates31 g
Fiber7.1 g
Sugars20 g
Total Fat13 g
Saturated Fat6.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium176 mg
Potassium939 mg
Calcium391 mg
Iron4.3 mg
Magnesium91 mg
Phosphorus431 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C10 mg
Vitamin A2064 mcg
Vitamin E3.2 mg
Vitamin K39 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate53 mcg
Choline214 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.
Pumpkin pie. — Prepare the pumpkin as before, and cook it in a small cpiantity of water till quite tender, then sieve it. To each teacupful of this puree allow one well-beaten whole egg, a teacupful of milk, and caster sugar to taste. Season this with some ground ginger and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.