- Joined
- Jul 12, 2007
- Location
- Aledo, IL
PRESERVED PUMPKIN. From "The Book of Household Management", By Isabella Beeton, 1861
To each lb. of pumpkin allow 1 lb. of roughly
pounded loaf sugar, 1 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, 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.
To each lb. of pumpkin allow 1 lb. of roughly
pounded loaf sugar, 1 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, 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.
Forum Host
Bringing the