Americandessert
Pumpkin Pie
From The Relief Societ Cookbook, 1930
— Mrs. May Grover.
Presented as published in 1930. 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
2065Calories
31 gProtein
444 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories2065 kcal
Protein31 g
Carbohydrates444 g
Fiber1.5 g
Sugars435 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol430 mg
Sodium1546 mg
Potassium1824 mg
Calcium718 mg
Iron4.2 mg
Magnesium106 mg
Phosphorus813 mg
Zinc4.3 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D6.7 mcg
Vitamin C25 mg
Vitamin A1485 mcg
Vitamin E4.2 mg
Vitamin K3.4 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.3 mg
Folate91 mcg
Choline404 mg
Caffeine0 mg
Water758 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 21. The excerpt below is the record exactly as published.
PUMPKIN PIE iy2 c. of steamed and strained pumpkin 2-3 c. brown sugar I1 2 c< milk 1 tsp. cinnamon !/2 c. cream V2 tsp. ginger */2 tsp. salt 2 eggs Mix ingredients in order given and bake in one crust in moderate oven. — Mrs. Geo. S. Romney. PUMPKIN PIE 1 pint pumpkin 1 pt. milk 2 c. sugar H tsp. ginger y2 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.