Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pumpkin Butter
From The farm cook & rule book, 1923
Serves 5
Seal in sterile jars.
Presented as published in 1923. 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
325Calories
1 gProtein
85 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein0.5 g
Carbohydrates85 g
Fiber1.4 g
Sugars81 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.3 mg
Potassium65 mg
Calcium16 mg
Iron0.4 mg
Magnesium5.2 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.7 mcg
Choline2.3 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 43. The excerpt below is the record exactly as published.
Pumpkin Butter 4 cupfuls pumpkin pulp % teaspoonful ground ginger 2 cupfuls sugar % teaspoonful ground cloves % teaspoonful cinnamon % teaspoonful ground nutmeg 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.