Pumpkin Souffle Pie a la Selma
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Decorate with whipped cream.
Presented as published in 1924. 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
322Calories
3 gProtein
82 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein3.5 g
Carbohydrates82 g
Fiber3.1 g
Sugars63 g
Total Fat1.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium56 mg
Potassium1112 mg
Calcium84 mg
Iron2.7 mg
Magnesium53 mg
Phosphorus140 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A1169 mcg
Vitamin E3.3 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate72 mcg
Choline31 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 110. The excerpt below is the record exactly as published.
Pumpkin Souffle Pie a la Selma Tourte de Potiron souffle a la Selma Two cups of pumpkin, three eggs, juice of half a lemon, some nutmeg, cinnamon, and cloves, four tablespoons of sugar, and a teaspoon of ginger
Cook this with the app: pantry check, scaling, and the assistant.