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Pumpkin butter

Pumpkin butter from Erken's Stor kokebok 1914: leftover pumpkin flesh is boiled tender, weighed and boiled further with half as much sugar for half an hour, seasoned with lemon or whole ginger.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 615 (falt i det fri)

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About the dish

Erken was keen on using up food scraps. Here the pumpkin flesh left over when you have scooped out "potato balls" of pumpkin for finer preserving with ginger is reused.

How to make it

  1. 1

    Cut up the pumpkin

    Cut the pumpkin flesh into small pieces.

  2. 2

    Boil tender

    Boil the pieces completely tender with constant stirring, until the mass is smooth.

  3. 3

    Weigh and add sugar

    Weigh the finished boiled mass and add exactly half as much sugar.

  4. 4

    Simmer

    Let the mixture simmer for half an hour with stirring.

  5. 5

    Seasoning

    Season with lemon juice or citric acid, or cook with a piece of whole ginger. Fill into clean jars and seal.

Changes from the original

The quantities are given as a ratio in the original (half as much sugar as finished boiled pumpkin); here it is calculated from 1 kg pumpkin flesh. Old measurements are converted to grams/deciliters, and the language of the method is modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 615) → 1949 (korrekturlest, s. 740)~29% av teksten endretfjernetlagt til
Har man med et rundt jern stukket ut «poteteskuler» «potetkuler» av et græskar gresskar og syltet dem med ingefær paa på vanlig maate, måte, har man meget godt av græskarret gresskaret igjen. Den utstikningen er nemlig uøkonomisk, men tar sig godt ut paa på et par glas glass til selskapsbruk. Det tiloversblevne tilovers blevne benyttes saaledes: således: Skjær det smaat smått op og kok det under omrøren ganske mørt. Vei det nu og ta akkurat halvt saa så meget sukker; smaakok småkok det ½ time og tilsæt tilsett efter smak enten citron sitron eller ingefær. Bruk da citronsyre sitronsyre eller et stykke hel ingefær, som koker med.

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Frequently asked questions

What is the point of pumpkin butter in this recipe?
It uses up the leftovers of the pumpkin after you have scooped out "potato balls" for fine ginger preserve. The scooping is wasteful, so the rest is boiled into pumpkin butter.
How much sugar should I use?
Boil the pumpkin completely tender with stirring, weigh it, and use exactly half as much sugar as boiled pumpkin mass.
How long should the mass simmer, and what is it seasoned with?
Simmer the mixture for half an hour. Season to taste with lemon (citric acid) or a piece of whole ginger that boils along.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 615.

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