Read it through once

“ancient New-England standing dish ... the housewives 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 pompions, not putting any liquor to them; and when it is stew’d enough, it will look like bak’d apples; this they dish, putting butter to it, and a little vinegar (with some spice, and ginger, etc.) which makes it tart liken an apple, and so serve it up to be eaten with fish or flesh.”