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Pumpkin Pie (a Cornish recipe)
From Cassell's dictionary of cookery, 1892
Serves 6
Pumpkin pie is improved by being eaten with clotted cream and sugar. An equal quantity of apples with the pumpkin makes it even more delicious.
Presented as published in 1892. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.2 kcal
Protein0 g
Carbohydrates2.4 g
Fiber0 g
Sugars2.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium15 mg
Calcium1 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.4 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1401. The excerpt below is the record exactly as published.
Pumpkin Pie (a Cornish recipe). — Take a ripe pumpkin, and chip oflt the rind or skin ; halve it, and take out the seed and pluffy part in the centre, which throw away. Cut the pumpkin into small thin slices ; fill a pie-dish therewith; add to it half a tea-spoonful of pimento, and a table-spoonful of sugar, with a small quantity of water. Cover with a nice light paste
Cook this with the app: pantry check, scaling, and the assistant.