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Stewed Pumpkin or Squash for Pies
A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Deep-colored pumpkins are generally the best. The cooking process takes at least half a day to achieve the proper dry and rich texture. Cook on the back of the stove to prevent burning.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- deep-colored pumpkin or squash
- very little water
Original Instructions
- 1
Cut a pumpkin or squash in half, take out the seeds, then cut it up in thick slices, pare the outside and cut again in small pieces
- 2
Put it into a large pot or saucepan with a very little water; let it cook slowly until tender
- 3
Now set the pot on the back of the stove, where it will not burn, and cook slowly, stirring often until the moisture is dried out and the pumpkin looks dark and red
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