Name: Preserved Pumpkins
Cuisine: American
Ingredients: 1 pound of roughly pounded loaf sugar; 1 gill of lemon juice; 1 good; 1 pan or deep dish in layers; 2 or three days; 1 pint of water to every three pounds of sugar used until the pumpkin becomes tender; 1 pan; 1 week; 1 little bruised ginger and lemon rind; 1 southern recipe

Original Recipe

To each pound of pumpkin allow one pound of roughly pounded loaf sugar, one gill of lemon juice. Obtain a good, sweet pumpkin; halve it, take out the seeds and pare off the rind; cut it into neat slices. 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 two or three days. Boil all together, adding half a pint of water to every three pounds 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 flavor the pumpkin. A Southern Recipe.

1

To each pound of pumpkin allow one pound of roughly pounded loaf sugar, one gill of lemon juice.
2

Obtain a good, sweet pumpkin; halve it, take out the seeds and pare off the rind; cut it into neat slices.
3

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 two or three days.
4

Boil all together, adding half a pint of water to every three pounds 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.
5

A little bruised ginger and lemon rind, thinly pared, may be boiled in the syrup to flavor the pumpkin. _A Southern Recipe._.

Original Recipe

Ingredients

Instructions