Pumpkin Porridge

Ingredients

• eight ounces
• two ounces of butter
• a quart of water
• salt
• nutmeg

Directions

1. I am aware that pumpkins are not generally grown in this country as an article of food for the poorer classes, and more is the pity, for they require but little trouble to rear, and yield an abundance of nutritious and cooling food, at a small cost; the chief reason for the short supply is, I imagine, the want of knowledge for turning the pumpkin to good account as an article of food. I am now about to supply easy instruction to convey that knowledge to whomsoever may stand in need of it. Peel and slice up as much pumpkin as will produce about eight ounces for each person, and put this into a boiling pot, with two ounces of butter, and a quart of water; set the whole to boil very gently on the fire, until the pumpkin is reduced to a pulp, and then add half-a-pint of buttermilk, or skim milk, to every person who is to partake of the porridge. You then stir the porridge over the fire for about fifteen minutes longer, taking care that it does not boil over; season with salt and a little nutmeg, and eat it with toasted bread for breakfast, or any other meal.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Nutmeg	1 tsp ground (2.2g)	12
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.