Method

[Peel and seed a pumpkin and cut into pieces as you would a melon for eating.] Add the pumpkin pieces to the vinegar and boil until tender, but do not overcook. Then take good, thick treacle, but it must not be made from potatoes.* For every 3 glasses of treacle, add 1 glass wine vinegar and the zest from 1 lemon. Bring to a boil twice and, while hot, pour over the pumpkin. After it has cooled, pack into a jar, wrap with a bladder, and store in a cold place.

*Although treacle is usually a byproduct of sugar refining, it also may be produced from the juices of various trees and plants. The mention of potato treacle above is Molokhovets’ only reference to this alternative kind of treacle.

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