Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie No. 1
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
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
283Calories
6 gProtein
55 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein6.3 g
Carbohydrates55 g
Fiber0.6 g
Sugars52 g
Total Fat9.3 g
Saturated Fat3.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium72 mg
Potassium909 mg
Calcium271 mg
Iron2 mg
Magnesium89 mg
Phosphorus214 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.6 mcg
Vitamin C8.3 mg
Vitamin A442 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate15 mcg
Choline40 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 23. The excerpt below is the record exactly as published.
the eggs and sugar; flavor with vanilla. 164.— COCOANUT CUSTARD PIE. Put some finely chopped cocoanut in the bot- toms before filling up with the custard 165.— PUMPKIN PIE NO. I. One quart of pumpkin, one quart of milk, t<9n eggs, five ounces of sugar, five ounces of molasses, one ounce of melted and browned butter, one teaspoonful of ground ginger, one teaspoonfnl of mixed cinnamon, nutmeg or allspice
Cook this with the app: pantry check, scaling, and the assistant.