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Preserved Pumpkins
From Original White House Cookbook, 1887
Serves 3
Add bruised ginger and lemon rind for flavor.
Presented as published in 1887. 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
631Calories
2 gProtein
163 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein1.7 g
Carbohydrates163 g
Fiber0.9 g
Sugars156 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.8 mg
Potassium561 mg
Calcium38 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A644 mcg
Vitamin E1.7 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
Folate32 mcg
Choline15 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 276. The excerpt below is the record exactly as published.
PRESERVED PUMPKINS. To EACH pound of pumpkin allow one pound of roughly pounded loaf sugar, one gill of lemon juice. Obtain a good, sweet pumpkin ; halve it, take out the seeds and pare off the rind; cut it into neat slices. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them ; pour the lemon juice over the top, and let the whole remain for two or three days. Boil all together, adding half a pint of water
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