Pickled Pumpkin Sauce

Ingredients

• a firm, yellow pumpkin
• 1 lb sugar
• 2 ozs whole cloves
• 2 ozs stick cinnamon

Method

1. 1

   Peel the pumpkin, remove seeds, and cut into small dice-shaped pieces.

2. 2

   Steam until tender but not mushy.

3. 3

   Cover with vinegar, then sweeten with sugar.

4. 4

   Add cloves and cinnamon, boil together, and pour over the pumpkin.

5. 5

   Let stand for a week, drain, boil again, and repeat the process a third time.

6. 6

   Store in a stone crock.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 184. The excerpt below is the record exactly as published.

Pickled Pumpkin Sauce Peel a firm, yellow pumpkin, remove the seeds, and cut in small dice-shaped pieces. Steam until quite tender, but not soft or mushy. Place in an agate vessel or earthen crock and cover with vinegar, then turn off the vinegar and sweeten it with 1 lb sugar. Add 2 ozs whole cloves, 2 ozs stick cin- namon

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