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Cream of Pumpkin
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.6 g
Carbohydrates5.3 g
Fiber1 g
Sugars1.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2430 mg
Potassium26 mg
Calcium17 mg
Iron0.7 mg
Magnesium5.6 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.4 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)0.1 mg
Folate2.9 mcg
Choline0.5 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 421. The excerpt below is the record exactly as published.
a nice ripe pumpkin, and cut in small pieces enough to fill a quart measure. Put these in a saucepan with one pint of cold water, one salt-spoonful of salt, half a one of white pepper, half a table- spoonful of sugar, and cover the saucepan. Cook slowly for one hour and a half, stirring from time to time ; strain through a colander and then through a fine strainer. Put the puree back in the saucepan, and .sprinkle over it half a table- spoonful of flour ; mix well ; pour in slowly, while stirring, one quart of boiled milk
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