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Pumpkin Pie

Name: Pumpkin Pie
Yield: 8 servings
Cuisine: American
Ingredients: One quart of stewed pumpkin; Three pints of milk; Six eggs; One table-spoonful of salt; One and a-half table-spoonful of ginger; One tea-spoonful of cinnamon; One cupful of sugar

From The Pattern cook-book, 1890

Serves 8

This recipe will produce three good, deep pies.

Presented as published in 1890. 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

277Calories

11 gProtein

38 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories277 kcal

Protein11 g

Carbohydrates38 g

Fiber0.5 g

Sugars36 g

Total Fat9.6 g

Saturated Fat4.6 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol161 mg

Sodium999 mg

Potassium531 mg

Calcium262 mg

Iron1.2 mg

Magnesium34 mg

Phosphorus285 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.5 mcg

Vitamin C5.3 mg

Vitamin A366 mcg

Vitamin E1.1 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate27 mcg

Choline148 mg

Caffeine0 mg

Water244 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 176. The excerpt below is the record exactly as published.

One quart of stewed pumpkin. Three pints of milk. Six eggs. One table-spoonful of salt. One and a-half table-spoonful of ginger. One tea-spoonful of cinnamon. One cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.