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Pumpkin Preserves
From The Toronto Cook Book, 1915
Serves 14
The ginger should be put in a bag before boiling.
Presented as published in 1915. 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
680Calories
2 gProtein
176 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein2.1 g
Carbohydrates176 g
Fiber2.2 g
Sugars167 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium66 mg
Potassium616 mg
Calcium52 mg
Iron1.7 mg
Magnesium24 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A691 mcg
Vitamin E1.8 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate31 mcg
Choline16 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 163. The excerpt below is the record exactly as published.
Pumpkin Preserves Five pounds of pumpkin, five of sugar, three-quarters of root ginger, half a dozen lemons
Cook this with the app: pantry check, scaling, and the assistant.