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Canned Pumpkin
From The household (of the Detroit free press), 1886
Serves 4
For pies, remove from can, sift, and use with eggs and sugar.
Presented as published in 1886. 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
Sodium1.8 mg
Potassium22 mg
Calcium3.1 mg
Iron0.1 mg
Magnesium1.3 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
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 416. The excerpt below is the record exactly as published.
Wash the pumpkin (do not peel, as the sweetest part lies next the rind) ; cut up in rings, then in small squares ; fill your kettle and put in a few spoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.