vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pumpkin with Tomatoes
From Banquets of the nations, 1911
Serves 4
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 Banquets of the nations (1911) by Robert H. Christie, page 154. The excerpt below is the record exactly as published.
Pumpkin with Tomatoes. Peel a large piece of pumpkin and remove all the pips. Partially boil it, then drain and wipe it on a cloth, cutting it into small squares. Peel and slice an onion, 380 WEST INDIES put it in a stewpan with a lump of butter, and fry it. Next turn in the pieces of pumpkin, season with salt and pepper, and toss them for a few minutes over the fire. Moisten the pumpkin to height with tomato puree
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