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Pumpkin Butter
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 6
Keep in a cool place and well covered to prevent souring.
Presented as published in 1882. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0 g
Carbohydrates4.4 g
Fiber0 g
Sugars4.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium14 mg
Calcium1 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.3 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 135. The excerpt below is the record exactly as published.
PUMPKIN BUTTER. Cut good ripe pumpkins in slices, skins and all, for say i hour. Then express the juice and boil down to the consistency of boiled cider, and then add nicely pared pumpkin cut in small pieces. Then boil down to the proper consistence
Cook this with the app: pantry check, scaling, and the assistant.