Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Puree of Pumpkin
From The thorough good cook, 1895
Serves 1
Serve surrounded with fried crusts of bread.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 198. The excerpt below is the record exactly as published.
Puree of Pumpkin. Cut a pumpkin into pieces, and l)oil it in salt and water ; tlirow away the water, and pass the pumpkin through a colander ; put into the saucepan a piece of butter, with a tablespoonful of flour : but do not let it brown ; add the puree, some pepper, and a little sugar, and boil five minutes ; beat it up with the yolks of two eggs, and a tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.