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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 740)~91% of the text changedremovedadded
1 kg gresskarkjøtt (rester etter utstikking, skrelt Har man med et rundt jern stukket ut «potetkuler» av et gresskar og renset). 500 g sukker (halvparten syltet dem med ingefær på vanlig måte, har man meget godt av vekten gresskaret igjen. Den utstikningen er nemlig uøkonomisk, men tar sig godt ut på det utkokte gresskaret). 1 stk sitron (saft, eller 1 ts sitronsyre – etter smak). 1 stk hel ingefær (et stykke, som alternativ et par glass til sitron). selskapsbruk. Det tilovers blevne benyttes således: Skjær gresskarkjøttet i små biter.. Kok bitene helt møre det smått op og kok det under stadig omrøring, til massen er jevn.. omrøren ganske mørt. Vei den ferdigkokte massen det nu og tilsett ta akkurat halvparten halvt så mye sukker.. La blandingen småkoke i en halv meget sukker; småkok det ½ time under omrøring.. Smak til med sitronsaft og tilsett efter smak enten sitron eller sitronsyre, ingefær. Bruk da sitronsyre eller kok med et stykke hel ingefær. Fyll på rene glass og bind til. ingefær, som koker med.

Note on Modernised

Mengdene er angitt som forhold i originalen (halvt så mye sukker som ferdigkokt gresskar); her er det regnet ut fra 1 kg gresskarkjøtt. Gamle mål er omregnet til gram/desiliter, og språket i fremgangsmåten er modernisert.

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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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