Pumpkin Soup
From Practical West African cookery, 1910
A teaspoon of chopped parsley thrown into the soup just before serving is an improvement.
Presented as published in 1910. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.9 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.3 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2362 mg
Potassium25 mg
Calcium35 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water946 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 19. The excerpt below is the record exactly as published.
Pumpkin Soup. (II). About a quarter of a melon- sized pumpkin. 2 pints water. 1 teaspoon salt. £ teaspoon pepper or 2 berkono. | pint stock or milk
Cook this with the app: pantry check, scaling, and the assistant.