Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
210Calories
5 gProtein
24 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories210 kcal
Protein4.8 g
Carbohydrates24 g
Fiber0.4 g
Sugars23 g
Total Fat15 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol173 mg
Sodium1273 mg
Potassium271 mg
Calcium59 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0.2 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.3 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
Alcohol9.3 g
Water55 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 125. The excerpt below is the record exactly as published.
Pumpkin Pie. Peel and remove the soft part and seed from a pumpkin; cut into pieces and put in a saucepan with cold water ; stew until tender. Drain well and strain through a colander. To 1 quart of strained pulp add 1 kitchen spoon of butter, 1 quart of rich milk, 6 beaten eggs, 12 tablespoons of powdered sugar, 1-3 cup of molasses, 1 heapiig tablespoon of ginger, a pinch of salt, cinnamon and nut- meg to taste. If not sweet enough add more sugar. A wine glass of brandy improves it
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