Candied Pumpkin

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Peel a piece of pumpkin, and cut it in thin slices. Make a nice, thick syrup of brown sugar and water, and put the pumpkin into it, with a little of the juice of the lemon. Boil this until the pumpkin is nicely candied. Mace, or other spices, may be used for flavoring instead of lemon, if preferred. It may be eaten hot with meats at dinner, and is equally nice, when cold, for supper or lunch.