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Cushaws or Potato Pumpkin Preserves
From The bride's cook book, 1915
Serves 5
Presented as published in 1915. 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
403Calories
4 gProtein
107 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories403 kcal
Protein4 g
Carbohydrates107 g
Fiber2.1 g
Sugars93 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.2 mg
Potassium1315 mg
Calcium85 mg
Iron3.4 mg
Magnesium47 mg
Phosphorus167 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A1581 mcg
Vitamin E3.9 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate61 mcg
Choline33 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 86. The excerpt below is the record exactly as published.
CUSHAWS OR POTATO PUMPKIN PRESERVES Wash the outside of the pumpkin clean; then cut it ipto pieces about 3 inches square, and place in a preserving kettle of about 1 gallon capacity, with 1 cup water and lj4 to 2 cups honey
Cook this with the app: pantry check, scaling, and the assistant.