Custard Pumpkin

Name: Custard Pumpkin
Ingredients: 2 eggs; i tsp. salt; i^ c. pumpkin; i tsp. ginger; 3 tbsp. sugar; i| c. milk; i c. brown sugar; i tsp. salt; i tsp. nutmeg; i tsp. cinnamon; 2 tbsp. molasses; i c. milk

From A laboratory manual of foods and cookery, 1916

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

1538Calories

22 gProtein

330 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1538 kcal

Protein22 g

Carbohydrates330 g

Fiber1.4 g

Sugars319 g

Total Fat20 g

Saturated Fat12 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol73 mg

Sodium3856 mg

Potassium2536 mg

Calcium1065 mg

Iron5.3 mg

Magnesium222 mg

Phosphorus732 mg

Zinc3.5 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D5.8 mcg

Vitamin C19 mg

Vitamin A1072 mcg

Vitamin E2.5 mg

Vitamin K2.3 mcg

Vitamin B60.9 mg

Vitamin B123.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.6 mg

Folate37 mcg

Choline137 mg

Caffeine0 mg

Water740 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 97. The excerpt below is the record exactly as published.

Custard Pumpkin Ingredients : Ingredients : 2 eggs I tsp. salt i^ c. pumpkin i tsp. ginger 3 tbsp. sugar i| c. milk i c. brown sugar \ tsp. salt \ tsp. nutmeg i tsp. cinnamon 2 eggs i c. milk 2 tbsp. molasses

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