Friday, 30 October 2015

Pumpkin Sunday

Last Sunday was Pumpkin Sunday at Westfield.  There were free pumpkins, pumpkin activities and some of us cooked with pumpkin.   I was at the Lockhart farm house, which is interpreted as 1830s.  This means open hearth cooking.  Since there is no oven, all baking is done either in a reflector oven or a dutch oven.

I made 4 dishes.  The first was a pumpkin corn bread from 1878, which I didn't take a photo of.  It was baked in a dutch oven and was either liked or disliked.  I won't try that recipe again. The chickens like the leftovers a lot though!
Pumpkin Pie, The American Frugal Housewife, 1829
I also stewed up some pumpkin.  Mainly, I wanted to talk about how to use a fresh pumpkin for baking and other recipes.   After boiling or baking, you need to strain it.  Unfortunately it was both too busy and the farmhouse didn't have a colander as part of it's equipment, so I didn't get to show it being drained of the excess liquid.  I did talk about it though.

I made a pumpkin pie which I brought home to eat.  The recipe said to cross and chequer it, which was one of those things we don't do to pumpkin pie today.  I used the amounts of spices called for in the recipes.  If I had to do it again, I'd likely add more.  It was tasty, but not nearly as flavourful as I prefer.
Potato Pumpkin, The Virginia Housewife, 1838

I also made a pumpkin stuffed with force meat.  I had to explain over and over again that I was saying force meat and not horse meat, which was kind of funny.   Force meat is a basic mixture for meatballs or meat loaf, made of minced meat, with herbs and sometimes bread crumbs and egg.   I wish I had a photo of this cooked.      It was an easy recipe to cook and the finished product was really pretty.  We ate it for dinner and it was delicious.

Potato pumpkin is a winter squash.  Since we don't grow it around here, I substituted pumpkin.

1 comment:

Sharon said...

I've never heard of forced meat. I would probably have heard horse meat too :)