Americandessert

Pumpkin Pie

Name: Pumpkin Pie
Cuisine: American
Ingredients: 4 eggs; 1 quart of pumpkin, strained; 3 cups sugar; 1 teaspoonful of ginger; 3 pints milk; 4 teaspoonfuls of cinnamon

From The Fredericksburg home kitchen cook book, 1921

For pie crust use: 2 cups flour, 4 heaping teaspoons lard, and a little salt.

Presented as published in 1921. 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

3381Calories

53 gProtein

715 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories3381 kcal

Protein53 g

Carbohydrates715 g

Fiber3.1 g

Sugars696 g

Total Fat49 g

Saturated Fat27 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol175 mg

Sodium749 mg

Potassium4117 mg

Calcium1920 mg

Iron4.7 mg

Magnesium248 mg

Phosphorus1725 mg

Zinc8 mg

Copper0.8 mg

Manganese0.7 mg

Vitamin D14 mcg

Vitamin C50 mg

Vitamin A2806 mcg

Vitamin E6.6 mg

Vitamin K6.2 mcg

Vitamin B61.2 mg

Vitamin B127.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.6 mg

Niacin (B3)5 mg

Folate89 mcg

Choline306 mg

Caffeine0 mg

Water1793 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 28. The excerpt below is the record exactly as published.

Pumpkin Pie. 4 eggs ; 1 quart of pumpkin, strained ; 3 cups sugar ; 1 teaspoonful of ginger; 3 pints milk; 4 teaspoonfuls of cinnamon

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