Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Scientific cooking with scientific methods, 1911
Serves 3
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
348Calories
5 gProtein
43 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein5.2 g
Carbohydrates43 g
Fiber0.4 g
Sugars40 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol55 mg
Sodium444 mg
Potassium357 mg
Calcium187 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus163 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C3.5 mg
Vitamin A204 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate6.3 mcg
Choline25 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 100. The excerpt below is the record exactly as published.
Pumpkin Pie. 1 cup strained pumpkin. i^ teaspoon cinnamon. % cup sugar. y^ teaspoon ginger. iy2 cups milk. 2 eggs. % cup cream. i/o teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.