vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Cookery for every household, 1914
Serves 1
Time to bake, 0.5 to 0.75 hour. Sufficient for 4 or 5 persons. Probable cost, 1s.
Presented as published in 1914. 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
134Calories
2 gProtein
13 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein2 g
Carbohydrates13 g
Fiber0.8 g
Sugars1.2 g
Total Fat8.4 g
Saturated Fat2.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol1.5 mg
Sodium130 mg
Potassium65 mg
Calcium21 mg
Iron0.8 mg
Magnesium7.9 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.5 mg
Vitamin A101 mcg
Vitamin E0.2 mg
Vitamin K5.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline5.1 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 570. The excerpt below is the record exactly as published.
Pumpkin Pie \ pt. pumpkin puree. | pt. milk. 2 eggs. 1 tea-sp. lemon juice. Sugar and spice to taste. Short crust
Cook this with the app: pantry check, scaling, and the assistant.