Candied Pumpkin
From La cuisine creole, 1885
Mace or other spices may be used for flavoring instead of lemon.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 89. The excerpt below is the record exactly as published.
CANDIED PUMPKIN. m Peel a pièce of pumpkin, and eut it in thin slices. Make a nice, thick syrup of brown sugar and water, and put the pumpkin into it, with a little of the juice of the lemon
Cook this with the app: pantry check, scaling, and the assistant.