Baked Pumpkin
From The "Queen" cookery books: Vegetables, 1902
Some cooks add grated Parmesan cheese to the seasoning.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.
a good slice from a large pumpkin, remove the outside peel, and the seeds with the pulpy tissue adhering to them, and cut the flesh into inch cubes ; cook these in boiling salted water for twenty minutes or so, till tender, then drain well, press out every drop of liquid, and heat the pulp up lightly with a little butter, pepper, salt, and a little cream if handy. VEGETABLES. 117 Another (French) method is, after preparing the pumpkin as before, to dry the cubes in a clean cloth, dust them with tine dry flour, and place a layer of these cubes in a fireproof dish brushed over with oil, dusting this layer well with black pepper, minced parsley, chives (or shallot), and good salad oil
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