Americandessert
Pumpkin Pie
From Council cook book, 1908
Presented as published in 1908. 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
1359Calories
29 gProtein
240 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1359 kcal
Protein29 g
Carbohydrates240 g
Fiber1.2 g
Sugars232 g
Total Fat36 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium212 mg
Potassium1528 mg
Calcium650 mg
Iron2 mg
Magnesium87 mg
Phosphorus595 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C21 mg
Vitamin A1144 mcg
Vitamin E6.5 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.9 mg
Folate37 mcg
Choline106 mg
Caffeine0 mg
Water677 g
As published
This recipe was extracted from Council cook book (1908), page 42. The excerpt below is the record exactly as published.
Pumpkin Pie. Press through a sieve one pint stewed pump- kin; beat yolks of four eggs with one scant cup sugar till thick. Add one pint milk, the pumpkin, one-half teaspoon cinnamon, little mace, ginger, nut- meg, and cloves
Cook this with the app: pantry check, scaling, and the assistant.