Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Bake in a very hot oven.
Presented as published in 1882. 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
245Calories
14 gProtein
19 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein14 g
Carbohydrates19 g
Fiber0.1 g
Sugars18 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium2589 mg
Potassium478 mg
Calcium332 mg
Iron1 mg
Magnesium37 mg
Phosphorus351 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C1.1 mg
Vitamin A211 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline191 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 72. The excerpt below is the record exactly as published.
PUMPKIN PIE. Choose the very best pumpkins that can be found, take out the seeds, cut off the rind and then cut the pumpkin in thin narrow strips or bits, stew over a moderate fire, with a little water, just enough to keep it from burning, until soft. When sufficiently cooled, rub through a sieve, sweeten with sugar; the sugar and eggs should be beaten together. The flavoring requires ginger, nutmeg, and salt. To i quart of pumpkin add i quart of milk and 4 eggs for ordinary richness
Cook this with the app: pantry check, scaling, and the assistant.