![]() ![]() Season the cooking water with vinegar or lemon juice, some salt, a little sugar, paprika and herbs, and thicken with potato flour (see fruit sauce). Boil any kind of vegetables (about 500 grams per man) and drain. If not threaded, the pumpkin slices can be dried on frames, in the air, ion the stove top, or in a not-too-warm baking oven. The slices can be threaded onto a string using a needle, and dried in the sun. ![]() To dry pumpkin: Peel the pumpkin, remove the core and cut into very thin slices. Pumpkin as compote: The prepared pumpkin is cooked in sugar water together with some vinegar, ginger or cloves until done. Pumpkin for Gulasch and stews: Dice the prepared pumpkin and add to Gulasch or stews about 30-45 minutes before the stew is done, and cook together. Season with condensed milk and lemon juice. Season with some paprika and let the pumpkin soak up the sauce. Add the pumpkin pieces and cook until done. Add a little water, stir until smooth and bring to a boil. In a little fat, fry 1 diced onion and some flour. Pumpkin, Hungarian Style: The prepared pumpkin pieces are sprinkled with salt and caraway seeds and allowed to sit for a few hours. This recipe can also be switched for a sweet recipe instead of salt, use sugar, and instead of nutmeg, use cinnamon. Instead of rice, corn grits, barley, buckwheat groats, or millet can be used. Serve whenever possible with brown butter poured over it. Boil 1 part rice in 2 parts pumpkin water and 2 parts milk, then cook over gentle heat until done. Pumpkin Puree with Rice: Boil the pumpkin in a little water, puree by using a sieve or machine. If it’s not possible to take the pumpkin pieces out of the broth, bind the pumpkin together with the broth, with the roux. Note: instead of vinegar you can also use lemon juice but do not boil it together with lemon juice. Season sweet/sour- add some browned sugar and cook through with vinegar or water. Add salt and a clove and cook until done. Serve mashed or thickened with a roux.īrown pumpkin vegetable dish: Boil the prepared pumpkin in a little water. Fry in fat with roasted onions and bacon. Pumpkin as a vegetable: Boil the prepared pumpkin until done. ![]() Before use, pumpkin has to be cut up, peeled, the core removed, and cut into small pieces. Pumpkin is well-suited for a compote, but can also be cooked together in goulash, stews, Milchreis etc. After a couple of hours, the pumpkin is soaked through and tastes exquisite.įrom the Wehrmacht cookbook “Östliche Speisen nach deutscher Art” This is allowed to cool and poured over the pumpkin. The water in which the pumpkin is cooked is then boiled down with vinegar, cloves and sugar, to form a sauce. The pumpkin is peeled, the exterior and core are removed, it is diced into small cubes and boiled. This can only be done in times of rest, as it is too difficult for a unit on the move. The pumpkin is peeled, washed, and sliced into thin slices using a slaw cutter, so that it can be salted in barrels, just like how white cabbage is made into sauerkraut, for 6-8 weeks. ![]() The pumpkin is peeled, the exterior and core are removed, and then it is boiled in water and milk with cinnamon sticks, to form a nice, creamy stock.Īs a further use of pumpkin, the Lehrstab recommends pumpkin marmalade or puree. This recipe can be distributed to the troops as an appetizer or as a warm evening meal. Sicherungs-Division, in the US National Archives: ![]()
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