Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
270Calories
6 gProtein
52 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein6.2 g
Carbohydrates52 g
Fiber1.9 g
Sugars48 g
Total Fat5.4 g
Saturated Fat3.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium841 mg
Potassium519 mg
Calcium245 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus200 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C7.1 mg
Vitamin A382 mcg
Vitamin E1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline36 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 257. The excerpt below is the record exactly as published.
a pint of mashed pumpkin add a pint of milk, six eggs beaten smooth, quarter of a pound of sugar, a tablespoonful of ground cinnamon, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.