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Baked Pumpkin
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.6 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium21 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.5 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 56. The excerpt below is the record exactly as published.
Cut the pumpkin into quarters; remove seeds, cut into slices length- wise about half an inch thick. Place in a baking- 118 WJiite Ribbon Cook Book. dish suitable for the purpose and arrange in layers about three slices deep. Put a very little water in the bottom of the dish
Cook this with the app: pantry check, scaling, and the assistant.