[1] Cf. note 3 to No. [72].
[2] List. Ut coloretur—to give it color; Tor. ut ius coletur—from colo—to strain, to filter.
Cf. also note 2 to No. [55].
[74] PUMPKIN LIKE DASHEENS ALITER CUCURBITAS IURE COLOCASIORUM [1]
BOIL THE PUMPKIN IN WATER LIKE COLOCASIA; GRIND PEPPER, CUMIN AND RUE, ADD VINEGAR AND MEASURE OUT THE BROTH IN A SAUCEPAN. THE PUMPKIN PIECES [nicely cut] WATER PRESSED OUT [are arranged] IN A SAUCEPAN WITH THE BROTH AND ARE FINISHED ON THE FIRE WHILE THE JUICE IS BEING TIED WITH A LITTLE ROUX. BEFORE SERVING SPRINKLE WITH PEPPER [2].
[1] V. Colocasia Antiquorum belonging to the dasheen or taro family, a valuable tuber, again mentioned in No. [172], [216], [244] and [322]. Cf. various notes, principally that to No. [322]. Also see U. S. Dept. of Agr. Farmer’s Bulletin No. 1396, p. 2. This is a “new” and commercially and gastronomically important root vegetable, the flavor reminding of a combination of chestnuts and potatoes, popularly known as “Chinese potatoes” which has been recently introduced by the U. S. Government from the West Indies where it received the name, Dasheen, derived from de Chine—from China.
[2] Tor. continues without interruption into the next formula.
[75] PUMPKIN, ALEXANDRINE STYLE ALITER CUCURBITAS MORE ALEXANDRINO
PRESS THE WATER OUT OF THE BOILED PUMPKIN, PLACE IN A BAKING DISH, SPRINKLE WITH SALT, GROUND PEPPER, CUMIN, CORIANDER SEED, GREEN MINT AND A LITTLE LASER ROOT; SEASON WITH VINEGAR. NOW ADD DATE WINE AND PIGNOLIA NUTS GROUND WITH HONEY, VINEGAR AND BROTH, MEASURE OUT CONDENSED WINE AND OIL, POUR THIS OVER THE PUMPKIN AND FINISH IN THIS LIQUOR AND SERVE, SPRINKLE WITH PEPPER BEFORE SERVING.