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Pumpkin Pie

Name: Pumpkin Pie
Yield: 4 servings
Cuisine: American
Ingredients: Three eggs; one pint milk; one cup of sugar; four tablespoons of pumpkin; little salt; little butter; flavor with nutmeg

From How we cook in Tennessee .., 1906

Serves 4

Recipe by Mrs. J. R. Thomas.

Presented as published in 1906. 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

323Calories

9 gProtein

57 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories323 kcal

Protein8.8 g

Carbohydrates57 g

Fiber0 g

Sugars56 g

Total Fat7.6 g

Saturated Fat3.4 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol154 mg

Sodium100 mg

Potassium265 mg

Calcium173 mg

Iron0.8 mg

Magnesium20 mg

Phosphorus201 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.9 mcg

Vitamin C0.8 mg

Vitamin A136 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate19 mcg

Choline133 mg

Caffeine0 mg

Water144 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 111. The excerpt below is the record exactly as published.

Pumpkin Pie. — Three eggs, one pint milk, one cup of sugar, four tablespoons of pumpkin that has been cooked until mushy ; little salt, little butter ; flavor with nutmeg

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