Ingredients
1 no ingredients
Directions
Pumpkin is a winter squash that has been cultivated for hundreds of
years in the Southwest. It ranges in size from several inches to
several feet and can be round or oblong in shape. The average cooking
pumpkin is usually between 10 and 25 pounds. The meat, the seeds,
and the pumpkin's blossoms are all edible and can be prepared in many
different ways. Pumpkin pulp is also sold in 16-ounce cans, which
makes a convenient substitute for fresh cooked pumpkin in recipes.
Fresh pumpkin, however, always tastes better. Here is the method I
use to cook it: Cut the pumpkin into quarters and remove the seeds
and fibers. Preheat the oven to 350 degrees F. and bake the pumpkin
quarters 45 minutes, until tender. Remove from the oven and scrape
the flesh from the skin. Place in a food processor and puree. Run
through a sieve to remove any remaining fibers and use the pumpkin
according to the recipe instructions.
Cooked pumpkin will keep about 1 week in a nonmetal, covered
container in the refrigerator and several months in the freezer.
From "Native American Cooking," by Lois Ellen Frank Typed for you by
Hilde Mott
Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
Servings: 2 cups
Cooked Pumpkin Recipe brought to you by Recipe Ideas
Categories: Pumpkin; Squash; Vegetable
The History of Recipes
We can follow the history of meal recipes way back into antiquity, at least as far into history as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just simple hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Additionally, he recounts how the Roman cooks were skilled in the use of many herbs, including some familiar names such as bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, such as parsley and basil. These new spices and herbs prompted a torrent in manuscripts on food, some of which still exist in private collections. By the time we get to the 20th century, cookery books were in great demand, due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Cooked Pumpkin recipe.
