Americandessert

Pumpkin Pie Filling

Name: Pumpkin Pie Filling
Cuisine: American
Ingredients: 1.5 cups cooked pumpkin; 0.5 cup sugar; 1 tsp. ginger; 1 egg yolk; 2 tsp. cornstarch; 1 cup milk; 0.5 tsp. cassia or cinnamon; 0.25 tsp. nutmeg; 1 tbsp. fine sugar

From Girl's home manual of cookery, home management, home nursing and laundry, 1913

Presented as published in 1913. 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

759Calories

17 gProtein

150 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories759 kcal

Protein17 g

Carbohydrates150 g

Fiber4.3 g

Sugars134 g

Total Fat13 g

Saturated Fat6.4 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium192 mg

Potassium1300 mg

Calcium386 mg

Iron3.1 mg

Magnesium71 mg

Phosphorus459 mg

Zinc2.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D3.3 mcg

Vitamin C17 mg

Vitamin A1216 mcg

Vitamin E3.6 mg

Vitamin K3.1 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.9 mg

Folate57 mcg

Choline214 mg

Caffeine0 mg

Water600 g

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 46. The excerpt below is the record exactly as published.

Pumpkin Pie Filling. 1% cups cooked pumpkin. % cup sugar. 1 tsp. ginger. 1 egg yolk. 2 tsp. cornstarch. 1 cup milk. Ya tsp. cassia or cinnamon. 2 egg whites. f.g nutmeg. 1 ‘tbsp. fine sugar

Cook this with the app: pantry check, scaling, and the assistant.