Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From The Henderson cook book, 1914
Serves 24
Presented as published in 1914. 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
92Calories
1 gProtein
19 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein1.4 g
Carbohydrates19 g
Fiber0.1 g
Sugars19 g
Total Fat1.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.2 mg
Sodium16 mg
Potassium101 mg
Calcium53 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C1 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline8.2 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 41. The excerpt below is the record exactly as published.
PUMPKIN PIE. 1 pint pumpkin (strained), 1 quart milk, pinch salt, 4 eggs (well beaten), 2 cups sugar, 1 tablespoon butter (small), 1 teaspoon ginger, y2 teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.