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Pumpkin Loaf
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 10
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
441Calories
10 gProtein
91 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein9.7 g
Carbohydrates91 g
Fiber2.6 g
Sugars28 g
Total Fat13 g
Saturated Fat1.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol68 mg
Sodium83 mg
Potassium722 mg
Calcium142 mg
Iron5.6 mg
Magnesium111 mg
Phosphorus162 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C1 mg
Vitamin A88 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate163 mcg
Choline50 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 105. The excerpt below is the record exactly as published.
PUMPKIN LOAF. For 2 loaves, take 2 cups butter-milk, 3 cups each of wheat, flour and cornmeal, i cup stewed COOKING DIVISION. 307 pumpkin, I cup molasses, one-half cup butter, 2 eggs, I table-spoonful soda
Cook this with the app: pantry check, scaling, and the assistant.