Ryzon Pumpkin Pie No. 2

Name: Ryzon Pumpkin Pie No. 2
Ingredients: 3/4 cupful (6 ounces) sugar; 1 level teaspoonfiil powdered cinnamon; 1 level teaspoonful powdered ginger; 1/4 level teaspoonful salt; 1 1/2 level cupfuls (3/4 pint) steamed and strained pumpkin; 3 eggs; 1 1/2 cupfuls (3/4 pint) milk; 1/4 cupful (1 gill) cream; 1 tablespoonful melted butter; Ryzon flaky pastry, see page 58

From Ryzon baking book, 1916

Sufficient for one pie.

Presented as published in 1916. 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

1328Calories

32 gProtein

175 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1328 kcal

Protein32 g

Carbohydrates175 g

Fiber1.8 g

Sugars169 g

Total Fat58 g

Saturated Fat30 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol691 mg

Sodium951 mg

Potassium865 mg

Calcium605 mg

Iron3.5 mg

Magnesium73 mg

Phosphorus709 mg

Zinc3.8 mg

Copper0.1 mg

Manganese1.4 mg

Vitamin D6.5 mcg

Vitamin C0.1 mg

Vitamin A449 mcg

Vitamin E2.1 mg

Vitamin K3.7 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.8 mg

Folate71 mcg

Choline510 mg

Caffeine0 mg

Water473 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 51. The excerpt below is the record exactly as published.

RYZON PUMPKIN PIE No. 2 ^ cupful (6 ounces) sugar. I level teaspoonfiil powdered cinnamon. I level teaspoonful powdered ginger. }4 level teaspoonful salt. i^lsvel cupfuls (J^ pint) steamed and strained pumpkin. 3 eggs. I }^ cupfuls ( J^ pint) milk. }4 cupful (i gUl) cream. I tablespoorSul melted butter. Ryzon flaky pastry, see page 58

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