Stewed Pumpkin

Recipe below taken directly from John Josselyn, New England Rarities Discovered (1672):

Pumpkins, there be of several kinds, some proper to the country, they are dryer than our English pumpkins, and better tasted; you may eat them green.

The ancient New England standing dish

But the housewife's manner is to slice them when ripe, and cut them into dice, and so fill a pot with them of two or three gallons, and stew them upon a gentle fire a whole day, and as they sink, they fill again with fresh pumpkin, not putting any liquor to them; and when it is stewed enough, it will look like baked apples; this they dish, putting butter to it, and a little vinegar, (with some spice, as ginger, etc.) which makes it tart like an apple, and so serve it up to be eaten with fish or flesh: it provokes urine extremely and is very windy.