Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
313Calories
6 gProtein
60 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein6.2 g
Carbohydrates60 g
Fiber1.3 g
Sugars57 g
Total Fat7.3 g
Saturated Fat3.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol64 mg
Sodium66 mg
Potassium353 mg
Calcium172 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus173 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C3 mg
Vitamin A236 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline63 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 172. The excerpt below is the record exactly as published.
PUMPKIN PIE. Miss Sarah Roe, New Brunswick, One quart milk, one pint pumpkin, six eggs, one cup sugar ; beat eggs well with the pumpkin, one table- spoon of butter, one-half teaspoon of salt, two-thirds teaspoon each of cinnamon, ginger and nutmeg, three tablespoons sherry. Have pie plate lined with crust, fill and bake. PUMPKIN PIE. Mrs. E. F. C. Young. One cup of boiled pumpkin, pressed through a sieve, one eggy one cup of sugar, one teaspoon of butter, one- half nutmeg, grated, a pinch of salt, two cups of milk or enough to make proper consistency
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