Pumpkin or Squash Butter

Ingredients

• a pumpkin
• ½ as much sugar
• 1 tablesp sugar or molasses

Method

1. 1

   Peel pumpkins, remove pulp and seeds, cut into small pieces and stew in a very little water until soft, then add ½ as much sugar and spices to suit taste, and boil down until very dark or until it cannot boil any longer without sticking, stirring constantly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 166. The excerpt below is the record exactly as published.

^ as much sugar as there is juice and boil down to a thick syrup, then put in the chopped red pulp and cook until clear. Seal. — [Mrs. P. J. S., Tex. Cranberry and Quince Marmalade Cook cranberries with a very little water until soft, and rub through a colander. Proceed the same way with quince cores and peelings and mix together equal quantities of each pulp. Add 1 cup sugar to every 2 cups of the mixture and cook until it is the consistency of marmalade. This is nice served with chicken. — [L. E. C, Cal. Apple Butter Bring 10 gals sweet cider to the boiling point, then add 1 bu apples, peeled, cored and quartered. Let boil, skim the froth as it rises, and stir frequently. When it has boiled down about half, add sugar or molasses to suit taste and boil again until a little when put on a cold dish and cooled will form a nice crust on top. Add a little cinnamon and cloves, or any spices to suit taste, and put away in crocks or jars. — [Unidentified. Crab Apple Butter Wash Vz bu crab apples, trim off blossom and stem ends, cut each apple in half, and remove any wormy parts. Put in a preserving kettle over the fire, cover with cold water, let boil until very soft, and after it has cooled a little, rub through a wire sieve. To 3 cups of the sifted pulp, add 1 cup sugar, let come to the boiling point and boil 20 minutes. — [Mrs. D. L. A., Ore. Peach Butter Select ripe peaches, peel, remove stones and defective parts, cut in small pieces and put over the fire in a porcelain-lined kettle with a very little water. Boil slowly until soft, then press through a colander and to each qt of the strained pulp, add 1^ lbs sugar. Boil slowly 1 hour, stirring fre- -quently to prevent burning. If liked, this jam can be seasoned sparingly with cloves, cinnamon or allspice. — [Mrs. C. G., N. D. 24 6 FARM AND HOME COOK BOOK Plum Butter Wash, put into a kettle, cover with water, boil until thor- oughly cooked, then let cool, and rub through sieve or colander. A medium sized muskmelon added to every 2 qts of plums greatly improves the flavor, but may be omitted. For each lb fruit pulp, allow V2 lb sugar. Boil gently about 3 hours. Skim well and stir often. Put into glass jars and seal tight. — [Mrs. W. S., Neb. Tomato Butter Peel 10 lbs ripe tomatoes, add 4 lbs apples, peeled, cored and quartered, and put in a preserving kettle over a moderate fire. Let boil about 1 hour, stirring occasionally to prevent scorching, then add 8 lbs sugar, the juice of 4 lemons, and 1 tablesp powder ginger. Cook slowly and stir frequently, till reduced to the consistency of marmalade. — [Miss J. R. W., Kan. Pumpkin or Squash Butter Peel pumpkins, remove pulp and seeds, cut into small pieces and stew in a very little water until soft, then add y2 as much sugar and spices to suit taste, and boil down until very dark or until it cannot boil any longer without sticking,, stirring constantly. Put up boiling hot in fruit jars. Squash butter is made the same way. To dry pumpkin, stew until soft in as little water as possible, then mash fine, adding 1 tablesp sugar or molasses

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