Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix with sugar. Let stand 12 to 18 hours in a cool place. Add thinly sliced lemons, salt and mixed spices( tied in a bag). Boil until pumpkin is clear and syrup thick. Pour, boiling hot into canning jars and seal at once. Ball home cooking book. Recipe by: F.C.WASILEWSKI--RECORD-JOURNAL 12/31/97 Posted to recipelu-digest Volume 01 Number 528 by firstname.lastname@example.org on Jan 14, 1998
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|Serving Size: 1 Serving (3980g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 8.3mg||0 %|
|Potassium 554.3mg||15 %|
|Total Carbohydrate 1848.4g||544 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 1837.8g|
|Protein 4.2g||6 %|
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Calories per serving: 7130
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