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Stewed Pumpkin Recipe


  • 2 pints of pumpkin
  • 2 tablespoon of butter
  • teaspoonful of salt
  • teaspoonful of Ground Mace
  • teaspoonful of Ground Cinnamon
  • teaspoonful of Ground Cloves
  • water
  • granulated cane sugar

  • Utensils
  • 2 pots
  • paring knife
  • chopping knife
  • chopping board
  • spoon
  • colander
  • Thoroughly wash the pumpkin and place the pumpkin onto a cutting board to cut. In halves, cut the pumpkin then cut the pumpkin halves into quarters. Paré* the pumpkin quarters until all the pumpkin skin is removed from the pumpkin quarters. Cut the pumpkin quarters into 1 inch squares. In a deepened pot, place the 1 inch squared pumpkin pieces inside and cover the pumpkin squares with enough water. Set your burner of the range at medium to low heat to stew the pumpkin pieces slowly. Frequently stir the pumpkin pieces and water so that the pumpkin does not burn nor stick to the bottom of the pot. Put a clean colander into or onto (depending on the pot) another pot. The stewing pumpkin stews slowly cook for an hour. Remove the pot of stewed pumpkin off the burner and pour into a clean colander. Place the pot with the colander inside on the range burner and set it to low. Take the spoon and smash the stewed pumpkin against the colander gently until all the pumpkin in transferred from the colander to the pot. Remove the colander and stir two teaspoonful of butter into the stewed pumpkin. Season the stewed pumpkin with a teaspoonful of ground mace, cinnamon and clove. Stir the seasoning of spices into the stewed pumpkin. Add granulated cane sugar to your taste and liking. Keep the setting of the burner low and set the pot of seasoned, sugared stewed pumpkin to simmer on this setting for an half an hour.

    *Paré means to peel or to cut of peel/skin.

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