Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie (2)
From The white ribbon cook book, 1894
Serves 11
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
284Calories
11 gProtein
39 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein11 g
Carbohydrates39 g
Fiber0.4 g
Sugars37 g
Total Fat9.8 g
Saturated Fat4.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol173 mg
Sodium126 mg
Potassium469 mg
Calcium253 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus279 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C3.8 mg
Vitamin A302 mcg
Vitamin E1 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
Folate26 mcg
Choline155 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 11 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.
13/2 cups sugar, 4 eggs, 1 teaspoonful salt, 1 tablespoonful ginger and 1 of ground cinnamon. Bake in pie-plate lined with good paste; do not let mixture stand after it is put together, but bake at once. """ Pumpkin Pie (2)— One quart stewed pump- kin pressed through a sieve, 9 eggs, whites and yolks beaten separately, 2 quarts milk, 1 tea- spoonful mace, 1 of cinnamon and 1 of nutmeg
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