What is also shocking to me is that in 1938, the FDA removed any legal distinction between squash and pumpkin.Īre you picking up what I’m putting down? But as squash pies are never celebrated in rhyme…I permit them to be called Pumpkin.’ “ “American novelist, cookbook author, and poet Emily Leland wrote in 1890, ‘When I want to make the richest, creamiest, and altogether loveliest pumpkin pies, I use squash. “Squash had every advantage over pumpkin but the name, and in 1881, Arthur’s Home Magazine laid out the details for an all-out bait and switch: ‘Squash is preferable to pumpkin and should always be used instead…but call it pumpkin pie – that sounds better.’ “ Here is a quick excerpt from the book that is so funny to me… Squash became a favorite substitute for pumpkin because squash generally has more meat, is naturally sweeter, and produces a smoother and creamier puree. Pumpkins are notoriously bland and the puree they were used as a replacement for fresh milk in custard pies. On page 164, the author (Stella Parks) goes into the history of the pumpkin pie.įor those of you that do not know, pumpkin is native to North America. I remember reading my new cookbook like a novel. I can pretty much geek out on this kind of info. If you share this sentiment, hopefully, this post changes your life…Ī few years ago, I bought a cookbook, BraveTart, which includes the history and recipes of many iconic American foods and desserts. If you’ve ever had to contend with a blue hubbard squash, you know they are NO joke! For real. How to Pressure Can Blue Hubbard Squash.Suggestions to cook your squash for canning….Options to cook your squash for freezing….
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