Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From The household cook book, 1902
Serves 3
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
323Calories
8 gProtein
60 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein7.8 g
Carbohydrates60 g
Fiber0.7 g
Sugars58 g
Total Fat7 g
Saturated Fat3.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol81 mg
Sodium94 mg
Potassium705 mg
Calcium269 mg
Iron1.7 mg
Magnesium77 mg
Phosphorus221 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.9 mcg
Vitamin C3.5 mg
Vitamin A244 mcg
Vitamin E0.7 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline84 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 239. The excerpt below is the record exactly as published.
PUMPKIN PIE.— Pare and stew the pumpkin till it is soft and dry. It must be cooked slowly to the last, to prevent scorching. Press through a colander, and to 1 cup of the sifted pumx^kin, add 1 egg, 3 tablespoons molasses, -J- cup of sugar, a pinch of salt, 1 tea- spoon ginger (or cinnamon), and 1 pint of milk. This will fill 1 pie on a large plate. Bake like a custard, in rather a slow oven, till a golden brown. Pumpkin Pie No. 2.— For 3 pies take 1 pint of cooked, strained pumpkin, 1 quart of nice rich milk, 5 eggs, 1^ cups of sugar
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