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Pumpkin Chips
From The new Annie Dennis cook book, 1905
Serves 10
This retains the natural color and is very nice.
Presented as published in 1905. 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
658Calories
0 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein0.1 g
Carbohydrates170 g
Fiber0.3 g
Sugars170 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium17 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0.1 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
Folate1.1 mcg
Choline0.5 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 19. The excerpt below is the record exactly as published.
Pumpkin Chips Cut ripe pumpkin into one inch strips, peel and cut out the soft part next to the seed. Then chip into thin squares. Let stand in salt water over night; drain and boil in weak alum water for twenty minutes. Then soak in fresh water twenty^four hours. Drain and pack in white sugar, three-quarters of a pound to a pound of pumpkin. Slice a lemon
Cook this with the app: pantry check, scaling, and the assistant.