Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From The Blue grass cook book, 1904
Serves 5
Presented as published in 1904. 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
344Calories
2 gProtein
49 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein2 g
Carbohydrates49 g
Fiber0.5 g
Sugars43 g
Total Fat23 g
Saturated Fat9.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0 g
Cholesterol67 mg
Sodium12 mg
Potassium421 mg
Calcium53 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A468 mcg
Vitamin E1.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline9 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 55. The excerpt below is the record exactly as published.
PUMPKIN PIE Cut the pumpkin in small pieces and stew in a little water. Strain, and to 1 quart of the pump- kin add ^ pint of sugar, 1 cup of cream, cinnamon, and allspice to taste, 3 eggs, and 3 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.