- Potato Pumpkins
One of the receipts that the participants prepared at my hearth cooking class at Historic Speedwell was Potato Pumpkin with forcemeat. It was important to “get one of a good colour and seven to eight inches in diameter, cut a piece off the top and take out seeds, wash and wipe the cavity and fill the hollow with a good forcemeat”. The pumpkins appearance was like a glossy ceramic and it was a treat to eat. I am cutting myself a slice in the picture.
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Heart to Hearth Cookery 
The pumpkin looks wonderful, but I wonder if you could please give details of how to bake it. I do not have a hearth to cook on so will be using my semi modern gas oven. Are there more specific notes on temperature and baking time for this? Also, is there a reason why it is called “potato” pumpkin? Are potatoes added to the forcemeat or is it just a term to note that it is baked?
Thanks,
Catherine
By: Catherine Paulson on November 4, 2011
at 2:34 pm
You actually make it appear really easy with your presentation however I in finding this matter to be really one thing which I think I might never understand. It sort of feels too complicated and very extensive for me. I’m taking a look ahead for your subsequent submit, I will try to get the hold of it!
By: jump on February 22, 2012
at 3:48 pm