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📝 Description
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🥘 Ingredients
To each lb. of pumpkin allow 1 lb. of roughly pounded loaf sugar, 1 gill of lemon-juice.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Preserved Pumpkin this week, and I must say, it was a delightful journey back in time. The process was simple enough: pumpkin, sugar, lemon juice, and a bit of patience. I found the pumpkin transformed into a sweet, tender delight after simmering in the syrup. What surprised me most was how the lemon juice brightened the flavour, cutting through the sweetness and adding a lovely zing. It was like a little dance of flavours in my mouth. This recipe is perfect for the weeknight cook who wants to try something different without breaking the bank. The pumpkin slices looked like little golden jewels in their sweet syrup, and they'd be a lovely addition to a cheese board or as a sweet treat after a meal. I'll be making this again, perhaps with a touch more ginger for a bit of extra warmth. It's a charming reminder that old recipes can still shine in modern kitchens.
