Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
126Calories
4 gProtein
21 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein4.2 g
Carbohydrates21 g
Fiber0.3 g
Sugars20 g
Total Fat3.1 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium45 mg
Potassium143 mg
Calcium26 mg
Iron0.8 mg
Magnesium7.7 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C2.6 mg
Vitamin A174 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline94 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 22. The excerpt below is the record exactly as published.
Pumpkin Pie. Take half a quart of stewed pumpkins which have been passed through a sieve, five eggs, whites and 29 BANQUETS OF THE NATIONS yolks beaten separately, one quart good milk, half teaspoonful of cinnamon, the same of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.