Scalloped Pumpkin and Rice
From Lessons in cooking through preparation of meals, 1912
Serves 4
Pumpkin can be cooked by boiling or steaming.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 45. The excerpt below is the record exactly as published.
SCALLOPED PUMPKIN AND RICE ORANGE SURPRISE Pork Tenderloin Have the butcher "French" the tenderloin, i. e., cut across the grain about i inch thick and then flatten with a stroke of the cleaver. Wipe each piece with a damp cloth to remove any bits of bone dust, etc. Grease the frying pan and when very hot put in the pieces of tenderloin. Brown on one side, then the other. Lower the flame, add about ^ c hot water, cover the pan closely and cook at least 15 m. Pork requires long cook- ing so that it be thoroughly done. At the end of this time the liquid, a very thick brown sticky substance, should have simmered down to about i T. Add 2 T flour, more butter, if necessary, then the milk, water, stock or whatever combination of liquids is desired to be used for the gravy. Boil a few minutes, adding salt if necessary. Scalloped Pumpkin and Rice In a baking dish arrange a layer of mashed pumpkin, over this a layer of cooked rice, and then a layer of Cream Sauce. Proceed in this manner until i c of each ingredient has been used, sprinkling buttered crumbs over the top
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