Pumpkin with Cheese
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 82. The excerpt below is the record exactly as published.
Pumpkin with Cheese. Peel a small pumpkin, cut it in two and remove the seedy part, steep in salt water for £ hour, take out, and drain. Cut as many slices as may be required (the remainder will keep in salt water) ; melt some fresh butter in a stew-pan, put in the slices, season with a little salt, pepper and aromatic spice ; fry for a few minutes. Dish up on a buttered gratin dish, sprinkle the toj; thickly with grated Parmesan cheese, some fresh breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.