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Pumpkin Pies Without Eggs
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
611Calories
5 gProtein
134 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein4.5 g
Carbohydrates134 g
Fiber5.9 g
Sugars105 g
Total Fat9.8 g
Saturated Fat6.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.7 mg
Potassium577 mg
Calcium79 mg
Iron2.8 mg
Magnesium67 mg
Phosphorus131 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A586 mcg
Vitamin E1.5 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate66 mcg
Choline13 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 56. The excerpt below is the record exactly as published.
PUMPKIN PIES WITHOUT EGGS Pumpkin, mashed, 1 cup. Flour, 2 tablespoons. Sugar, scant, I/2 cup. Nutmeg, a dash. Mix together, and when smooth, add — Sweet cream, 1 cup.
Cook this with the app: pantry check, scaling, and the assistant.