vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pumpkin Butter
From Buckeye cookery, 1892
Serves 6
If the pumpkins are frozen, the juice will come out much easier.
Presented as published in 1892. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.3 kcal
Protein0.2 g
Carbohydrates1.1 g
Fiber0.1 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium57 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A71 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.7 mcg
Choline1.4 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 140. The excerpt below is the record exactly as published.
PuMPKIN BUTTER. Take the seeds out of one pumpkin, cut in small pieces and boil soft; take three other pumpkins
Cook this with the app: pantry check, scaling, and the assistant.