Americandessert
Pumpkin Pie
From Science of food & cookery, 1921
Presented as published in 1921. 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
679Calories
19 gProtein
126 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein19 g
Carbohydrates126 g
Fiber9.5 g
Sugars105 g
Total Fat14 g
Saturated Fat6.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium189 mg
Potassium1423 mg
Calcium457 mg
Iron6.9 mg
Magnesium163 mg
Phosphorus474 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D3.3 mcg
Vitamin C14 mg
Vitamin A2693 mcg
Vitamin E4.1 mg
Vitamin K52 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate75 mcg
Choline225 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 117. The excerpt below is the record exactly as published.
PUMPKIN PIE il/3 cups canned pumpkin 2 teaspoons melted vegetable I cup milk butter or a little rich cream l/3 cup sugar i egg I tablespoon molasses l/2 teaspoon vanilla flavoring i tablespoon browned flour A few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.