Preserved Pumpkin

Ingredients

• To each lb. of pumpkin
• 1 lb roughly pounded loaf sugar
• 1 gill lemon-juice

Instructions

1. Obtain a good sweet pumpkin; halve it, take out the seeds, and pare off the rind;
2. cut it into neat slices, or into pieces about the size of a five-shilling piece.
3. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them;
4. pour the lemon-juice over the top, and let the whole remain for 2 or 3 days.
5. Boil altogether, adding 1/4 pint of water to every 3 lbs. of sugar used until the pumpkin becomes tender;
6. then turn the whole into a pan, where let it remain for a week;
7. then drain off the syrup, boil it until it is quite thick;
8. skim, and pour it, boiling, over the pumpkin.
9. A little bruised ginger and lemon-rind, thinly pared, may be boiled in the syrup to flavour the pumpkin.