18th Century Fireside Pumpkins 3 Ways

Soldier Pumpkins (Time 0_00_26;12)Soldiers in the 18th century commonly had short rations and they would supplement their rations whenever they could. One of the things they would supplement their rations with was pumpkins or sometimes called pompions. Today we’re going to take some pumpkins and cook them in a several different ways.

Pottage PumpkinSoldier Pumpkins (Time 0_05_30;23)

  • Small Pumpkin
  • Butter
  • Milk
  • Salt
  • Cinnamon

Prepare a large flat rock in the fire to heat. Cut the pumpkin in half and remove the pith and seeds.Soldier Pumpkins (Time 0_02_13;25) Place pumpkin, cut side down on the flat rock and cover with hot coals.Soldier Pumpkins (Time 0_01_13;09)Soldier Pumpkins (Time 0_01_26;21)

Let bake for 10-15 minutes or until soft inside. Scoop out the soft pumpkin from the shell. While hot, add a bit of butter, milk, salt and cinnamon to taste.Soldier Pumpkins (Time 0_05_16;27)

Stuffed PumpkinSoldier Pumpkins (Time 0_05_58;07)

  • Small Pumpkin
  • Pear
  • Salt
  • Cinnamon
  • Butter

Cut the top off the pumpkin and remove the pith and seeds.Soldier Pumpkins (Time 0_02_08;29)

Dice the pear and add salt and cinnamon to taste. Soldier Pumpkins (Time 0_01_43;25)

Fill the pumpkin to the top with the diced pears and add a little bit of butter.Soldier Pumpkins (Time 0_02_39;05) Place near the fire and slowly rotate over the next 10 to 15 minutes or until tender inside. Soldier Pumpkins (Time 0_03_04;10)Remove the pears and pumpkin onto a dish and add more butter and salt if desired.

Fried Green PumpkinSoldier Pumpkins (Time 0_04_46;13)

  • Small Green Pumpkin
  • Butter
  • Sugar
  • Salt
  • Cinnamon

Peel, remove the pith and slice up the pumpkin into bite sized pieces. Soldier Pumpkins (Time 0_03_58;04)

Add a bit of sugar and salt and cinnamon to taste to the slices. Warm some butter in a pan then add the pumpkin slices. Soldier Pumpkins (Time 0_04_28;01)Make sure to keep the pumpkin moving so the sugar doesn’t burn in the pan. Once the pumpkin has softened it is ready to eat.

Transcript of Video:

Soldiers in the 18th Century commonly had short rations and they would supplement their rations and one of the things they would supplement their rations with was pumpkins or sometimes they were called pompions. Today we’re going to take some pumpkins and we’re going to cook them in a couple of different ways.

So these first two pumpkins we’re going to roast, one I’m going to turn into a pottage, and another one we’re going to stuff with pears.

Let’s start with our pottage pumpkin.

I’m going to take out the pith and seeds. I’ll just scoop those out. Now we’re going to take this flat rock that we’ve had in the fire for quite a while. It’s got a nice flat side to it. We’ll place those down and then heap coals on top of them.

So, this little pumpkin isn’t going to take very long at all to cook up, but in the meantime, while that’s working, let’s work on our other pumpkin.

So I’ve got a pear here we’re dicing up and we’re going to use to stuff our pumpkin with.

So if you’ve got some spices, a little bit of salt and a little bit of cinnamon, it’s the perfect time. We’re going to put these on top of our pears here, and there we go, and mix that up a little bit. I going to take our pumpkin and just cut the top of it off.

Okay, that’s our pumpkin cleaned out. I’m going to take our pear dices and stuff that full. Make it so that it will fill up that cavity. On the very top, I’m going to place some of my precious butter. There we go. And we’re going to place our top back on. So here’s our pumpkin, it’s ready to go, ready to start by the fire. We’ve got it all stuffed, and we’re going to find a place right by the fire and let it bake on one side and we’ll slowly rotate it as it cooks so that it gets evenly cooked all the way around.

So while that pumpkin is cooking, let’s get started on our last one. So, not all pumpkins could be used when they were ripe. There’s one account of a soldier who, coming off the battlefield, finds a pumpkin. He finds it green and he slices it up and fries it. So that’s what we’re going to do with this one.

So with this green pumpkin, we’ve got it sliced up, we’re going to fry it with a little bit of butter and add just a little bit of sugar to sweeten it up. A little bit of salt along with the sugar and pumpkin loves a little bit of cinnamon.

Let’s get some butter in our pan and get that warmed up.

You’ve got to keep these moving while they’re cooking or else that sugar will burn in there, but these have softened up and they look like they’re ready to go.

Very tasty.

Let’s see how our other pumpkin’s doing. These little pumpkins have only been on the fire for ten or fifteen minutes and they look like they’re all ready so we’re going to take them off, and they’re nice and soft on the inside.

So while this is still hot, I’m going to take some butter and melt that in there and then add some milk and it should be ready to go. Maybe a little bit of salt.

It’s really good. A little bit of cinnamon really set it off. Let’s see how our other pumpkin’s doing.

I think our pumpkin is done roasting here. Let’s take this away from the fire to cool just a little bit.

Get all the pears out. See, they’ve been roasting well in there. Okay, well there we’ve got most of it out. If you’ve got it, you might want to add just a little bit of butter, maybe even a bit more salt. It should be ready to go. Three wonderful, simple ways that 18th century soldiers could cook their pumpkin.  A pumpkin pottage, a stuffed roast pumpkin, and my favorite, the fried green pumpkin. All the utensils here, all the equipment we used you can see on our website or in our print catalog and don’t forget to follow us on Facebook.

This entry was posted in 18th Century Cooking, Historic Cooking, Ingredients, Recipe, Video and tagged , , , . Bookmark the permalink.

2 Responses to 18th Century Fireside Pumpkins 3 Ways

  1. Leeann Marie says:

    I love all your 18th century cooking. I now use them in my own kitchen on a day to day use

  2. Pingback: Baked Stuffed Pumpkin with Mushrooms, Spinach, and Cheese (A Mabon Recipe) | Rev. Gina Pond

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