- 1-1/2 lbs uncooked pumpkin meat (from a 3 or 4-lb pumpkin)
- 2 cups sugar
- Thinly pared rind of 3 lemons
- 1 cup fresh lemon juice
Cut pumpkin meat into uniform strips, 4 by 2 inches and 1/4 inch thick. Put the strips in a bowl, and sprinkle with sugar.
Cut the lemon rind into narrow strips. Add to the pumpkin and pour lemon juice over all. Let the mixture stand at least 12 hours or overnight.
Put the mixture in a covered saucepan, bring to a simmer, and simmer gently until the pumpkin becomes translucent but is still firm, about 1 hour.
Remove strips with a slotted spoon and drain on paper towels. Let them dry for 12 hours or overnight. Roll them in granulated sugar or eat them plain. You can also cover them with the syrup and store, refrigerated, where they will keep several weeks. Makes 3 cups.
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(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in 'Directions for Cookery' by Eliza Leslie, 1837. The original recipe was of Native American origin.)