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Pumpkin Bread
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
611Calories
14 gProtein
78 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein14 g
Carbohydrates78 g
Fiber3.4 g
Sugars8.7 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol244 mg
Sodium3354 mg
Potassium585 mg
Calcium586 mg
Iron6.4 mg
Magnesium48 mg
Phosphorus431 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C10 mg
Vitamin A758 mcg
Vitamin E2.5 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.9 mg
Folate206 mcg
Choline168 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 9. The excerpt below is the record exactly as published.
PUMPKIN BREAD. Cornmeal, 1/2 cup. Sugar, 1 teaspoon. Stewed pumpkin, 1 cup. Melted butter, 2 tablespoons. Salt, 1 teaspoon. Flour, 1 tablespoon. Egg, 1. Baking powder, 2 teaspoons
Cook this with the app: pantry check, scaling, and the assistant.