Americandessertvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From The New century cook book, 1899
Serves 1
Recipe attributed to Mrs. J. W. Nicholson.
Presented as published in 1899. 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
262Calories
13 gProtein
29 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein13 g
Carbohydrates29 g
Fiber0.8 g
Sugars26 g
Total Fat11 g
Saturated Fat3.9 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium9844 mg
Potassium208 mg
Calcium70 mg
Iron2 mg
Magnesium22 mg
Phosphorus210 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C1.1 mg
Vitamin A191 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate51 mcg
Choline297 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The New century cook book (1899), page 114. The excerpt below is the record exactly as published.
Pumpkin Pie. Take one pint fine stewed pumpkin for two pies, add two eggs, one large cup sugar, one-quarter cup good molasses, one level teaspoon cinnamon, one heaping teaspoon ginger, one quart milk. Bake in moderate oven until browned. Mrs. R. M. Hitchcock. Pumpkin Pie. One large spoonful of squash or pumpkin, two eggs, one teaspoonful cinnamon or nutmeg, one small spoonful of ginger, a little salt, sugar to. tast
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