Donut Pumpkin Cup Custards

Name: Donut Pumpkin Cup Custards
Ingredients: 1-3 cup sugar; 1 t. salt; % t. nutmeg; 1 T. molasses; 2 eggs; 4 plain doughnuts; 1 t. ginger; 114 cups canned pumpkin; 1 T. melted butter; 1% cups milk

From Wilkes County Home Demonstration Club cook book, 1947

Recipe from Mrs. J. C. Johnson, Abshers Club.

Presented as published in 1947. 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

908Calories

29 gProtein

130 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories908 kcal

Protein29 g

Carbohydrates130 g

Fiber11 g

Sugars112 g

Total Fat34 g

Saturated Fat18 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol445 mg

Sodium2643 mg

Potassium1766 mg

Calcium652 mg

Iron7.9 mg

Magnesium194 mg

Phosphorus709 mg

Zinc3.6 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D5.5 mcg

Vitamin C16 mg

Vitamin A3228 mcg

Vitamin E5.4 mg

Vitamin K60 mcg

Vitamin B60.7 mg

Vitamin B122.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2 mg

Folate93 mcg

Choline401 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 48. The excerpt below is the record exactly as published.

DONUT PUMPKIN CUP CUSTARDS 1-3 cup sugar 1 t. salt % t. nutmeg 1 T. molasses 2 eggs 4 plain doughnuts ielstour 1 t. ginger 114 cups canned pumpkin 1 T. melted butter 1% cups milk

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