Preserved Pumpkin

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 45 min Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for flavouring
Instructions (6)
  1. Obtain a good sweet pumpkin; halve it, take out the seeds, and pare off the rind; cut it into neat slices, or into pieces about the size of a five-shilling piece.
  2. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them; pour the lemon-juice over the top, and let the whole remain for 2 or 3 days.
  3. Boil altogether, adding 1/4 pint of water to every 3 lbs. of sugar used until the pumpkin becomes tender.
  4. Turn the whole into a pan, where let it remain for a week.
  5. Drain off the syrup, boil it until it is quite thick; skim, and pour it, boiling, over the pumpkin.
  6. A little bruised ginger and lemon-rind, thinly pared, may be boiled in the syrup to flavour the pumpkin.
Original Text
PRESERVED PUMPKIN. 1584. INGREDIENTS.—To each lb. of pumpkin allow 1 lb. of roughly pounded loaf sugar, 1 gill of lemon-juice. Mode.—Obtain a good sweet pumpkin; halve it, take out the seeds, and pare off the rind; cut it into neat slices, or into pieces about the size of a five-shilling piece. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them; pour the lemon-juice over the top, and let the whole remain for 2 or 3 days. Boil altogether, adding 1/4 pint of water to every 3 lbs. of sugar used until the pumpkin becomes tender; then turn the whole into a pan, where let it remain for a week; then drain off the syrup, boil it until it is quite thick; skim, and pour it, boiling, over the pumpkin. A little bruised ginger and lemon-rind, thinly pared, may be boiled in the syrup to flavour the pumpkin. Time.—From 1/2 to 3/4 hour to boil the pumpkin tender. Average cost, 5d. to 7d. per lb. pot. Seasonable in September and October; but better when made in the latter month, as the pumpkin is then quite ripe. Note.—Vegetable marrows are very good prepared in the same manner, but are not quite so rich.
Notes
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