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Preserved Pumpkins
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
Sodium3.4 mg
Potassium560 mg
Calcium36 mg
Iron1.3 mg
Magnesium21 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
Water177 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 131. The excerpt below is the record exactly as published.
Preserved Pumpkins—Ingredients—Equal propo-tions of sugar and pumpkin, 1 gill of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.