Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
154Calories
5 gProtein
23 gCarbs
4 gFat
Full nutrition (35 nutrients)
Calories154 kcal
Protein4.8 g
Carbohydrates23 g
Fiber0 g
Sugars23 g
Total Fat4 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol141 mg
Sodium59 mg
Potassium266 mg
Calcium50 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.3 mg
Vitamin A77 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline113 mg
Caffeine0 mg
Alcohol1 g
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 100. The excerpt below is the record exactly as published.
PUMPKIN PIE. Peel and remove the soft parts and seeds from a pumpkin. Cut it into pieces and put it in a saucepan of cold water, and stew or steam until tender and soft. Drain well, then strain through a colander. To one quart of strained pulp, add one teaspoonful of melted butter while hot, one quart of rich milk, six beaten eggs, twelve tablespoonfuls of powdered sugar, one- third cup of molasses, one heaping tablespoonful of ginger, a pinch of salt, cinnamon and nutmeg to taste. If not sweet enough, add more sugar. A wineglass- ful of brandy is an improvemle
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