Pumpkin—Florentine
From Pan-Pacific cook book, 1915
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
165Calories
8 gProtein
31 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein7.9 g
Carbohydrates31 g
Fiber2.3 g
Sugars13 g
Total Fat3.6 g
Saturated Fat2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.8 mg
Sodium201 mg
Potassium1563 mg
Calcium195 mg
Iron3.7 mg
Magnesium58 mg
Phosphorus271 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A1958 mcg
Vitamin E4.9 mg
Vitamin K5.2 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate73 mcg
Choline39 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 34. The excerpt below is the record exactly as published.
UMPKIN— FLORENTINE Remove the seeds and rind from a pound of pumpkin and cut into thin chips. Parboil and drain on a cloth ; then saute in a little butter for a few moments. Season with salt and pepper and two tablespoons of grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.