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Pumpkin
From Magnet users cook book, 1920
Serves 10
Recipe by Mrs. Emmal Johnston, Dunnville, Ont.
Presented as published in 1920. 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
754Calories
2 gProtein
195 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein2.1 g
Carbohydrates195 g
Fiber1.4 g
Sugars186 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.3 mg
Potassium655 mg
Calcium44 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus84 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A773 mcg
Vitamin E1.9 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate30 mcg
Choline16 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 68. The excerpt below is the record exactly as published.
PUMPKIN. Peel and cut pumpkin into half-inch. squares. ‘To every four pounds of pumpkin allow four pounds of sugar. Let stand 24 hours, stirring ocassionally, add one lemon finely cut up. Tie loosely two small tablespoons ground ginger
Cook this with the app: pantry check, scaling, and the assistant.