New Mexican Dulce, or Sweetmeats

Ingredients

• half a peck of unslaked lime
• a ripe yellow squash of the winter variety
• a little lemon
• green ginger
• citron preserve if available

Method

1. 1

   Peel and slice the squash into half-inch dice; soak in lime mixed with cold water overnight.

2. 2

   The next morning, drain and boil in boiling water for fifteen minutes.

3. 3

   Drain again and boil until clear in a syrup made of sugar, weight for weight with the squash.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.

New Mexican Dulce, or Sweetmeats ('Caterer') Peel and slice a ripe yellow squash of the winter variety, and cut it into half-inch dice ; mix half a peck of unslaked lime in a v/ash-tub nearly SOUTH AMERICAN, WITH MEXICAN 17 full of cold water, and soak the squash in it over night ; the next morning drain the squash and boil it for fifteen minutes in boiling water ; again drain it and boil it until it looks clear in a syrup made of sugar, weight for weight with the squash ; a little lemon and green ginger may be added, and citron preserve if available

Cook this with the app: pantry check, scaling, and the assistant.