Pumpkin Ginger

Name: Pumpkin Ginger
Ingredients: Five pounds pumpkin cut in small pieces; 5 pounds sugar; f pound root ginger; 6 lemons cut fine

From Purity flour cookbook, 1917

Presented as published in 1917. 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

9541Calories

30 gProtein

2473 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories9541 kcal

Protein30 g

Carbohydrates2473 g

Fiber34 g

Sugars2341 g

Total Fat12 g

Saturated Fat1.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium2112 mg

Potassium8666 mg

Calcium823 mg

Iron24 mg

Magnesium336 mg

Phosphorus1098 mg

Zinc7.9 mg

Copper3.3 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C522 mg

Vitamin A9668 mcg

Vitamin E25 mg

Vitamin K30 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2.6 mg

Niacin (B3)14 mg

Folate431 mcg

Choline240 mg

Caffeine0 mg

Water2821 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 84. The excerpt below is the record exactly as published.

PUMPKIN GINGER Five pound,- pumpkin cut in small pieces and 5 pounds sugar: let stand 24 hours. Put on to boil with f pound root ginger and 6 lemons cut fine

Cook this with the app: pantry check, scaling, and the assistant.