Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pie (No. 2)
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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
16 gProtein
19 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein16 g
Carbohydrates19 g
Fiber1.5 g
Sugars14 g
Total Fat14 g
Saturated Fat7.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol238 mg
Sodium465 mg
Potassium693 mg
Calcium362 mg
Iron1.7 mg
Magnesium50 mg
Phosphorus395 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.5 mcg
Vitamin C6.3 mg
Vitamin A461 mcg
Vitamin E1.5 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate40 mcg
Choline215 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 80. The excerpt below is the record exactly as published.
one teaspoouful of ginger, one teaspoonful of cinnamon, one teaspoonful of nutmeg, pinch of salt, one-half teacup of sugar. Double this recipe for as many pies as you like. Half cream and half milk make excellent pies. 136 PIES. PUMPKIN PIE. (No. 2.) Stew the pumpkin as in No. 1, mash and pass through a sieve, adding, while warm, a good lump of butter; to every quart of pumpkin add two quarts of milk, nine eggs, the yolks and whites beaten separately, sugar to taste, one teaspoonful of salt, one tablespoonful ground cinnamon, one grated nutmeg
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