pumpkin butter
(from The Prairie Farmer of Chicago, Illinois, printed January 6, 1859)
Ingredients:
Instructions:
(from The Prairie Farmer of Chicago, Illinois, printed January 6, 1859)
Ingredients:
12 gallons pared and sliced pumpkin
1 gallon Sorghum syrup, or New Orleans molasses
1/2 gallon good vinegar
season with allspice or other spices
Instructions:
To twelve gallons of pared and sliced pumpkin add one gallon Sorghum syrup or New Orleans molasses, and half a gallon of good vinegar, stir occasionally while cooking over a slow fire, until the pumpkin mashes fine, season with allspice or other spices to suit the taste.
In the absence of apples, we find the above a welcome substitute for apple butter, and much better to our taste than we expected when a neighbor first set it before us.
S.B.
La Moille, Ill, Dec. 1858
This is from rural Illinois newspaper. It was published weekly beginning in 1844. It was originally called "The Union Agriculture and Western Prairie Farmer". It was later shortened to "The Prairie Farmer".
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