Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From The hearthstone; or, Life at home, 1883
Serves 8
Presented as published in 1883. 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
122Calories
7 gProtein
9 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein7.2 g
Carbohydrates9.1 g
Fiber0 g
Sugars9.2 g
Total Fat6.3 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium84 mg
Potassium229 mg
Calcium166 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus174 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0.3 mg
Vitamin A92 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 307. The excerpt below is the record exactly as published.
Pumpkin Pie. — Cut the pumpkin in halves and remove the seeds; then cut it into small pieces, and put the whole on to boil with a pint of water poured over them; this moistens it sufficiently at first, and if the pumpkin is stirred frequently it will not burn, as it softens by cooking if it has sufficient moisture of its own. Let it stew an hour or more after it becomes soft ; then strain it through a colander into a large pan ; to each quart of pumpkin add one quart of milk and four eggs; sweeten to suit taste with sugar, spice, cinnamon and ginger. After
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