Pumpkin, Preserved

Ingredients

• a fresh, pumpkin
• a pound of powdered sugar
• the juice of two large lemons
• the peel of one
• half a tea-spoonful of ground ginger

Method

1. 1

   Pare and halve the pumpkin, remove seeds, and cut into thin slices.

2. 2

   Weigh the slices and allow a pound of sugar, lemon juice, lemon peel, and ginger for each pound of pumpkin.

3. 3

   Layer the slices with sugar, strain lemon juice over, and leave for two or three days.

4. 4

   Then turn into a preserving-pan with water for every three pounds of sugar used.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1401. The excerpt below is the record exactly as published.

Pumpkin, Preserved. — Take a fresh, pumpkin. Pare it, halve it, and pick out the seeds, then cut it into thin slices about the size of the palm of one's hand. Weigh these slices,, and aUow a pound of powdered sugar, the juice of two large lemons, the peel of one, and half a tea-spoonful of groimd ginger

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