Pumpkin Bread


Who can resist instructions like these in a cook book?

Slice a pompion, and boil it in fair water, till the water grows clammy, or somewhat thick; then strain it through a fine cloth, or sieve, and with this make your Bread, well kneading the dough; and it will not only increase the quantity of it, but make it keep moist and sweet a month longer than Bread wetted with fair water only.

The instructions were featured in The Family Magazine, London, 1741 and reproduced by Elizabeth David in English Bread and Yeast Cookery, this month’s feature cookbook from The Cook Book Guru . Continue reading