Pumpkin

Name: Pumpkin
Yield: 7 servings
Ingredients: 3 lbs. of pumpkin flesh; 2 % lbs. of sugar; 1 qt. of vinegar; 3 qts. of water; 5 cloves; 2 sticks of cinnamon; 1 piece of ginger; Brandy paper; % lemon rind

From The art of German cooking and baking, 1922

Serves 7

Then boil the sugar, 0.5 qt. of water and the spices tied into a white cloth 1 minute. Add the sliced pumpkin after draining it well and boil until tender and transparent.

Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 164. The excerpt below is the record exactly as published.

PUMPKIN, 3 lbs. of pumpkin flesh 5 cloves 2 % lbs. of sugar 2 sticks of cinnamon 1 qt. of vinegar 1 piece of ginger 3 qts. of water % lemon rind • Brandy paper

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