gluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pumpkin
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
565Calories
20 gProtein
89 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein20 g
Carbohydrates89 g
Fiber1 g
Sugars76 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium384 mg
Potassium314 mg
Calcium138 mg
Iron7.9 mg
Magnesium26 mg
Phosphorus319 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C2.3 mg
Vitamin A347 mcg
Vitamin E1.8 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.5 mg
Folate95 mcg
Choline445 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 224. The excerpt below is the record exactly as published.
Custard Pumpkin.) Remove the top of a small pumpkin, scoop out the inside, and fill with the following mixture : — Scrape S64 SI AM half a cocoanut, and soak in three breakfastcupfuls of boiling water for fifteen minutes. Strain into a bowl and beat up with three teacupfuls of sugar and three duck's eggs
Cook this with the app: pantry check, scaling, and the assistant.