Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From The household (of the Detroit free press), 1886
Serves 5
Adjust egg quantity based on desired thickness.
Presented as published in 1886. 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
290Calories
22 gProtein
10 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein22 g
Carbohydrates10 g
Fiber0 g
Sugars10 g
Total Fat18 g
Saturated Fat7.4 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol470 mg
Sodium245 mg
Potassium475 mg
Calcium308 mg
Iron2.1 mg
Magnesium38 mg
Phosphorus437 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0.5 mg
Vitamin A276 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate57 mcg
Choline388 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 457. The excerpt below is the record exactly as published.
PUMPKIN PIE. Halve the pumpkin ; take out the seeds ; rinse the pumpkin and cut it into small strips ; stew them over a moderate fire, in just sufficient water to prevent their burning to the bottom of the pot. When stewed soft, turn off the water and let the pumpkin steam over a slow fire for fifteen or twenty minutes, taking care that it does not burn. Take it from the fire and strain it, when cold, through a sieve. If you wish to have pies very rich, add to a quart of the stewed pumpkin two quarts of milk and twelve eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.