Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
469Calories
3 gProtein
47 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein3 g
Carbohydrates47 g
Fiber4.1 g
Sugars36 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium22 mg
Potassium276 mg
Calcium85 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A636 mcg
Vitamin E0.9 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline8.9 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 56. The excerpt below is the record exactly as published.
Pumpkin Pie 1 cup pumpkin 3^ cup sugar * 1 cup sweet milk 2 eggs 1 teaspoon each of ginger and cinnamon Beat eggs separately. Heat mixture and add whites, beating thoroughly. Elsie Irwin Sovereign (Sigma) . PIES AND PASTRY 137 Pumpkin Pie 1 cup cream 1 egg 1 cup canned pumpkin 1 teaspoon cinnamon Y2 cup sugar Y2 teaspoon ginger grating of nutmeg over top
Cook this with the app: pantry check, scaling, and the assistant.