Americandessert

Pumpkin Pie

Name: Pumpkin Pie
Cuisine: American
Ingredients: three tablespoons of butter; two cups of sugar; three eggs; three cups of stewed pumpkin; one cup of cream; one wineglass of sherry; also of brandy; nutmeg, cinnamon, and a little mace and salt to taste

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

2657Calories

27 gProtein

433 gCarbs

132 gFat

Full nutrition (34 nutrients)

Calories2657 kcal

Protein27 g

Carbohydrates433 g

Fiber1.7 g

Sugars412 g

Total Fat132 g

Saturated Fat53 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol894 mg

Sodium273 mg

Potassium1633 mg

Calcium310 mg

Iron5.6 mg

Magnesium76 mg

Phosphorus591 mg

Zinc3.6 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C31 mg

Vitamin A1722 mcg

Vitamin E5.3 mg

Vitamin K9.9 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.3 mg

Folate126 mcg

Choline470 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 32. The excerpt below is the record exactly as published.

PUMPKIN PIE. BY MRS. J. W. VAN SCHAICK. (Wife of Representative from Wisconsin.) ?HEEE tablepoons of butter, two cups of sugar beateu together, three eggs, three cups of stewed pumpkin, one cup of cream, one wine- glass of sherry ; also of brandy, nutmeg, cinnamon, and a little mace and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.