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Pumpkin Pie - No. 1

Name: Pumpkin Pie - No. 1
Yield: 3 servings
Cuisine: American
Ingredients: 1 Cup Stewed Pumpkin rubbed thru colander; 1/3 Cup Sugar; 1/3 Cup Honey; 1 Teaspoon Cornstarch; 2 Eggs; 1 Teaspoon Salt; 1 Teaspoon Ginger; 1 1/2 Cups Milk

From The bride's cook book, 1915

Serves 3

Presented as published in 1915. 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

333Calories

9 gProtein

62 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories333 kcal

Protein8.7 g

Carbohydrates62 g

Fiber0.3 g

Sugars59 g

Total Fat7.2 g

Saturated Fat3.3 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol139 mg

Sodium874 mg

Potassium384 mg

Calcium180 mg

Iron1.1 mg

Magnesium24 mg

Phosphorus208 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.8 mcg

Vitamin C3.7 mg

Vitamin A257 mcg

Vitamin E0.8 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Folate23 mcg

Choline124 mg

Caffeine0 mg

Water175 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 32. The excerpt below is the record exactly as published.

PUMPKIN PIE— No. 1 1 Cup Stewed Pumpkin rubbed thru col- ander 1-3 Cup Sugar 1-3 Cup Honey 1 Teaspoon Cornstarch 2 Eggs 1 Teaspoon Salt 1 Teaspoon Ginger

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