Baked Pumpkin
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Baked Pumpkin.
Choose the richest pumpkin you can find; take out the seeds, cut in quarters or eighths, pare, and slice lengthwise half an inch thick. Arrange in layers - not more than two or three slices deep - in a shallow but broad baking-dish. Put a very little water in the bottom, and bake very slowly until only only done, but dry. It requires a long time, for the heat should be gentle. Butter each strip on both sides when you dish, and eat hot with bread and butter for tea.
I have been assured, by people who have tried it, that this is a palatable dish to those who are fond of the flavor of pumpkin, I insert it here upon their recommendation - not my own.
-----------
Baked Pumpkin.
Choose the richest pumpkin you can find; take out the seeds, cut in quarters or eighths, pare, and slice lengthwise half an inch thick. Arrange in layers - not more than two or three slices deep - in a shallow but broad baking-dish. Put a very little water in the bottom, and bake very slowly until only only done, but dry. It requires a long time, for the heat should be gentle. Butter each strip on both sides when you dish, and eat hot with bread and butter for tea.
I have been assured, by people who have tried it, that this is a palatable dish to those who are fond of the flavor of pumpkin, I insert it here upon their recommendation - not my own.
