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Preserved Pumpkin
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
888Calories
1 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein0.6 g
Carbohydrates231 g
Fiber1.4 g
Sugars228 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium74 mg
Calcium17 mg
Iron0.4 mg
Magnesium5.3 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 297. The excerpt below is the record exactly as published.
PRESERVED PUMPKIN. Pare a sound pumpkin, first cutting it in pieces about an inch wide and two inches long; scrape out the seeds, and DESSERT. S6l then boil the pumpkin until it is tender enough to pierce easily with a straw ; then drain the pumpkin, and weigh it ; allow a pound of sugar to a pound of pumpkin, and a lemon to each four pounds ; slice the lemon, put it with the sugar, add a giU of water
Cook this with the app: pantry check, scaling, and the assistant.