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Korharano Murembo (Pumpkin Preserve)
From Banquets of the nations, 1911
Serves 3
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
717Calories
2 gProtein
183 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories717 kcal
Protein1.6 g
Carbohydrates183 g
Fiber1 g
Sugars155 g
Total Fat4.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium5.7 mg
Potassium519 mg
Calcium34 mg
Iron1.4 mg
Magnesium19 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A644 mcg
Vitamin E1.6 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 137. The excerpt below is the record exactly as published.
Korharano Murembo. (Pumpkin Preserve.) Pare and core a pumpkin, cut in pieces and hang in a cool place till all the moisture is away. Take one pound 335 BANQUETS OF THE NATIONS of the pulp and one pound sugar, mix thoroughly, and put on fire ; when sugar is melted put in three drams of wheaten starch melted in water, and when it is thick put into a dish which is smeared with butter. Make level with top of dish and cut into small squares. Strew the top with ground cardamoms and almonds
Cook this with the app: pantry check, scaling, and the assistant.