Recipes > Preserves & Pickles > Pumpkin



Choose a fine grained, high colored pumpkin, fully ripe, cut it in thin slices, about four inches long and two wide, to two pounds of pumpkin, put two pounds of sugar in a bowl, cut the peel of two lemons in rings, and squeeze the juice over the pumpkin, let it stand all night, the next day put it on to preserve with two tea cups of water, let it cook gently till the pumpkin seems clear and crisp, take it up, scald the lemon peel, and boil it in the syrup, cool it on dishes, and put it in a jar.


Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.


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