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Pumpkin Bread
From Kentucky receipt book, 1903
Serves 8
Make into pones before baking.
Presented as published in 1903. 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
41Calories
0 gProtein
3 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.3 g
Carbohydrates3.4 g
Fiber0.2 g
Sugars2.1 g
Total Fat3.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Cholesterol3 mg
Sodium292 mg
Potassium118 mg
Calcium8.3 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C3.1 mg
Vitamin A146 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.5 mcg
Choline4.4 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 69. The excerpt below is the record exactly as published.
Pumpkin Bread. One quart of meal sifted, 1 pint of pumpkin (istfter cooking), 1 kitchen spoon of lard, 2 teaspoons of brown sugar, 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.