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Pumpkin Pie
From The art of cookery, 1899
Serves 5
Quality depends on cooking method of pumpkin.
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
264Calories
2 gProtein
58 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein2.4 g
Carbohydrates58 g
Fiber0.7 g
Sugars46 g
Total Fat3.5 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol16 mg
Sodium556 mg
Potassium672 mg
Calcium98 mg
Iron2.6 mg
Magnesium90 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C4.3 mg
Vitamin A229 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate29 mcg
Choline26 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 101. The excerpt below is the record exactly as published.
Pumpkin Pie. — To two cups of stewed pumpkin add one cup of rich sweet milk, half a cup of New Orleans molasses, half a cup of granulated sugar, one table- spoonful of melted butter, one tablespoonful of ginger, one even teaspoonful of salt, and two eggs beaten very- ligh
Cook this with the app: pantry check, scaling, and the assistant.