Pumpkin Butter

Ingredients

• 4 cupfuls pumpkin pulp
• 2 cupfuls sugar
• ½ teaspoonful ground ginger
• ½ teaspoonful ground cloves
• ½ teaspoonful cinnamon
• ½ teaspoonful ground nutmeg
• 2 lemons

Method

1. 1

   Steam the pumpkin until tender, drain and put through a sieve.

2. 2

   To every 4 cupfuls of the pulp add the spices and the juice of the lemons.

3. 3

   Cook slowly in the oven until thick.

4. 4

   Pour into glasses, cool and seal.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 42. The excerpt below is the record exactly as published.

teaspoonful cinnamon 1/^ teaspoonful cloves Soak the prunes overnight in cold water and cook the next morning in the same water in which they soaked. After cooking slowly 45 minutes, drain, saving the liquor, and cut the prunes in small pieces. Discard the pits. Place the prunes and the liquor in a saucepan with the vinegar, sugar and spices and cook slowly 45 minutes, or until the marmalade is thick. Dried Peach Butter 1 pound peaches 1 cupful sugar 2 cupfuls water Wash the peaches carefully and soak overnight in cold water. Cook slowly in the same water the next morning until the fruit is very tender. Rub through a sieve, add the sugar and simmer gently until the butter is of the desired consistency. Winter Jam 2 oranges 1 grapefruit 2 lemons sugar Wash the fruit and cut in small pieces, discarding the seeds but saving all the juice. Use only the pulp of the grapefruit. Measure the fruit and juice and pour three times its quantity of water over it. Let stand overnight. Then cook 30 minutes, measure again and add an equal amount of sugar. Mix together thoroughly and let stand overnight again. In the morning sim- mer until the marmalade is thick. Use an enameled saucepan for cooking this marmalade, or if desired, a stone crock may be used. FRUIT PRESERVES, JAMS AjS^D BUTTERS 87 Quince Honey 5 large quinces 2 cupfuls water 5 cupfuls sugar Pare and grate or grind the quinces. To 2 cupfuls of water add 5 cupfuls of sugar. Stir over the fire until the sugar is dissolved. Add the quinces and cook 20 minutes. Turn into sterile glasses and seal. Pear Honey 1 peck pears 1 quart grated pineapple sugar Pare and core the ripe pears and put through the food grinder. Measure and add % as much sugar as fruit and cook without adding water until the mixture is the color of rich preserves. Add the pineapple, cook 3 minutes and can in sterile jars. Cider Fruit Butters 10 pounds fruit Cinnamon or other spices as de- 5 pounds sugar sired Cider enough to barely cover Apples, peaches, pears, plums, grapes and other fruits may be used. When using the larger fruits, peel and remove the seeds, add sugar, cider and spices. Cook together until of a. thick consistency, stirring frequently to prevent burning. It is easier to c-ook fruit butters in the oven since fewer stirrings are re- quired. When using small fruits as plums and grapes, cook with the cider until soft and then rub through a sieve to remove the skins and seeds. Add sugar, return to the stove and cook like other fruit butters. Seal in sterile jars. Pumpkin Butter 4 cupfuls pumpkin pulp % teaspoonful ground ginger 2 cupfuls sugar % teaspoonful ground cloves % teaspoonful cinnamon % teaspoonful ground nutmeg 2 lemons

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