October is the unofficial month of the pumpkin. Today, we enjoy pumpkin most notably in pies and spiced lattes, but pumpkin has been a
Instructions:
“Take a pint of stewed pumpkin. Mix together a pint of West India molasses and a pint of milk, adding two large table-spoonfuls of brown sugar, and two table-spoonfuls of ground ginger. Beat three eggs very light, and stir them, gradually, into the milk and molasses. Then, by degrees, stir in the stewed pumpkin. Put it into a deep dish, and bake it without a crust. This is a good farm-house pudding, and equally good for any healthy children. For a large family, double the quantities of ingredients—that is, take a quart of milk, a quart of molasses, four spoonfuls of brown sugar, four spoonfuls of ginger, six eggs, and a quart of stewed pumpkin. You had best have at hand more than a quart of pumpkin, lest when mixed it should not hold out. This pudding is excellent made of winter squash.”
Recipe #6: Pumpkin Marmalade
Spread this yummy pumpkin marmalade on your morning toast. This recipe also comes from Eliza Leslie’s 1857 cookbook, New Cookery Book.
Instructions:
“Take a fine ripe high-colored pumpkin. Cut it up. Empty it very clean of the seeds and strings; take off a thick paring. Slice the pieces small and thin, and weigh them. To each pound of pumpkin allow a pound of powdered sugar, and the grated peel and the juice of one large lemon. Pumpkin sweetmeats require a high lemon flavoring. Boil the pumpkin alone, till quite soft. Then mash it in a cullender till the water is pressed out, and the pumpkin left dry. Afterwards put it into a porcelain kettle, mix with it the sugar and lemon, and boil it again till it becomes a thick jam.”
Recipe #7: Pumpkin Soup
This yummy, hearty pumpkin soup recipe comes from A.G. Payne’s 1891 cookbook,
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