Native Pumpkin

Ingredients

• About a third of a medium-sized pumpkin
• 1 dessertspoonful Ideal milk
• ½ teaspoon butter or lard
• 1 teaspoon salt
• 1 teaspoon pepper

Method

1. 1

   Peel and cut the pumpkin into pieces.

2. 2

   Boil in salted water until soft.

3. 3

   Drain, mash, and mix with milk, butter, and pepper.

4. 4

   Brown in the oven.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 54. The excerpt below is the record exactly as published.

1 teaspoon butter or lard. A pinch of salt and pepper. (A teaspoon minced parsley.) 1. Boil the onions as above but take them out before they are quite soft and scoop out the insides so that the onions form little cases. Keep the insides to mix with the stuffing. 2. Mix in the pudding basin the minced meat, bread crumbs, the insides of the onions, the salt, pepper, butter (and parsley if obtainable). Lastly add the beaten-up egg and if the mixture appears too wet, shake in a little flour. 112 VEGETABLES. 3. Fill up the onions with this mixture, sprinkle the top with a few bread crumbs and put them in the oven for five or ten minutes according to the size of the onion. To prevent the top from burning, put a dab of butter or lard on each one before putting the onions in the oven. Native Pumpkin. (I). About a third of a medium- sized pumpkin. 1 dessertspoonful Ideal milk. \ teaspoon butter or lard. 1 teaspoon salt, i teaspoon pepper.

Cook this with the app: pantry check, scaling, and the assistant.