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Stewed Pumpkin or Squash for Pies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Pumpkin or Squash for Pies

Ingredients

Directions

  1. Cut the pumpkin or squash into small pieces.

  2. Place it in a large pot or saucepan with a very little water.

  3. Cook slowly until tender.

  4. Move the pot to the back of the stove to prevent burning.

  5. Cook slowly, stirring often, until the moisture is dried out and the pumpkin looks dark and red.

  6. This process takes at least half a day for a dry and rich texture.

  7. When cool, press the mixture through a colander.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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