Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From How we cook in Tennessee .., 1906
Serves 4
Recipe by Mrs. J. R. Thomas.
Presented as published in 1906. 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
9 gProtein
57 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein8.8 g
Carbohydrates57 g
Fiber0 g
Sugars56 g
Total Fat7.6 g
Saturated Fat3.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol154 mg
Sodium100 mg
Potassium265 mg
Calcium173 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus201 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0.8 mg
Vitamin A136 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline133 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 111. The excerpt below is the record exactly as published.
Pumpkin Pie. — Three Pies. — Oue quart sweet milk, three cups pumpkin boiled and strained, one aud one-half cups sugar, half cup molasses, four eggs beaten separately, pinch salt, tablespoon each of giuger $nd cinnamon ; beat all together, bake on under crust. A tablespoon of brandy is a great im- provement. Pumpkin Pie. — Three eggs, one pint milk, one cup of sugar, four tablespoons of pumpkin that has been cooked until mushy ; little salt, little butter ; flavor with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.