Twelve very young pumpkins (about one and a half inches long)
Four quarts of salted water
Four ounces of butter
Two tablespoonfuls of veal broth
Two tablespoonfuls of cream
A squeeze of lemon

"Take twelve very young pumpkins (about one and a half inches long),cut them in half, and put them in cold water. Have a sauce-pan ready with four quarts of salted water. When boiling put in the pumpkins. When they are cooked put them again into cold water. Just before serving place them in a sauce pan with four ounces of butter, heat for three minutes, then add two tablespoonfuls of veal broth, two of cream, and a squeeze of lemon. Heat again and serve."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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