Americandessert
Pumpkin Pie
From The Pennsylvania German cook book, 1902
S. K.
Presented as published in 1902. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 15. The excerpt below is the record exactly as published.
PUMPKIN PIE. Boil pumpkin until dry and brown. Use one part pumpkin to three parts milk, one egg for each pie, season with sugar, a little molasses, salt and ginger. S. K. SUGAR PIE. Cover lower crust wuth sugar, sprinkle thick with flour, put in a few small pieces of butter, then add one-half cup milk or water. MINCE PIE. Take the neck or any lean piece of beef, boil until very tender and li(iuid nearly boiled down, add one cup of suet and chop fine, take out all fibers. Take one part meat to two parts apple. Add raisins and spices to taste, also a little salt
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