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Pumpkin Pie

Name: Pumpkin Pie
Yield: 4 servings
Cuisine: American
Ingredients: One cup cooked squash or pumpkin; three well beaten eggs; one-half nutmeg; pinch salt; nearly cup of sugar; teaspoon melted butter; pint milk

From The New century cook book, 1899

Serves 4

Makes a very large pie.

Presented as published in 1899. 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

304Calories

9 gProtein

47 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories304 kcal

Protein9.2 g

Carbohydrates47 g

Fiber0.8 g

Sugars45 g

Total Fat9.7 g

Saturated Fat4.8 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol157 mg

Sodium101 mg

Potassium345 mg

Calcium183 mg

Iron1 mg

Magnesium28 mg

Phosphorus217 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.9 mcg

Vitamin C2.7 mg

Vitamin A230 mcg

Vitamin E0.8 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Folate25 mcg

Choline135 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The New century cook book (1899), page 114. The excerpt below is the record exactly as published.

Pumpkin Pie. One cup cooked squash or pumpkin, three well beaten eggs, one-half nutmeg, pinch salt, nearly cup of sugar, teaspoon melted butter, pint milk

Cook this with the app: pantry check, scaling, and the assistant.