Americandessert
Pumpkin Pie
From Mother Hubbard's cupboard, 1887
Recipe by C. M.
Presented as published in 1887. 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
1234Calories
72 gProtein
104 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories1234 kcal
Protein72 g
Carbohydrates104 g
Fiber2.7 g
Sugars86 g
Total Fat62 g
Saturated Fat32 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol733 mg
Sodium774 mg
Potassium4266 mg
Calcium1998 mg
Iron7 mg
Magnesium258 mg
Phosphorus2015 mg
Zinc9.8 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D17 mcg
Vitamin C49 mg
Vitamin A3046 mcg
Vitamin E8.1 mg
Vitamin K6.5 mcg
Vitamin B61.5 mg
Vitamin B129.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.3 mg
Niacin (B3)4.9 mg
Folate158 mcg
Choline746 mg
Caffeine0 mg
Water1905 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 13. The excerpt below is the record exactly as published.
spice to taste. LINCOLN PIE. One pint stewed sour apples, sifted ; butter size of an egg, two tablespoons flour; grated rind and juice of a lemon; yolks of three eggs, beaten. Sweeten to taste. Bake with lower crust, and when done spread a meringue of the whites of three eggs, beaten with three tablespoons sugar over the top, and brown in oven. Mrs. M. K. W. 36 "Mother Hubbard's Cupboard." pumpkin pie. One quart pumpkin, three pints milk, three or four eggs. Spice and sweeten to taste. A little salt
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