Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Pumpkin as candied peel

Candied pumpkin for use as candied peel: the pieces lie a day and night in a vinegar-salt brine, are boiled tender in a sugar brine, steeped four times in reduced sugar syrup, dried at 60 °C and tossed in coarse sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 614 (falt i det fri)

Be the first to rate

About the dish

Pumpkin was a cheap alternative to imported candied peel in baked goods. Through repeated steeping in syrup and drying you got candied pieces that could be used in cakes.

How to make it

  1. 1

    Place in brine

    Peel the pumpkin, remove the core and cut it into fairly large pieces. Let the pieces stand a day and night in a brine of 1 l water, ½ l vinegar and 50 g salt.

  2. 2

    Drain

    Take the pieces out and place them on a cloth so they drain well.

  3. 3

    Boil tender

    Boil a sugar brine of 500 g sugar and 3 dl water, and boil the pumpkin pieces in it until they are completely tender.

  4. 4

    Sugar syrup

    Boil a sugar syrup of ½ l water and 1 kg sugar. Transfer the pieces straight into the syrup, give it just a boil-up, pour it up and let it stand for 2 days.

  5. 5

    Reduction

    Pour off the syrup, reduce it for 10 minutes and pour it over the pumpkin. Let it stand 3 days, and reduce again. Repeat this 4 times in all.

  6. 6

    Drying

    Finally take the fruit pieces out and let them drain. Dry them at low heat, about 60 °C (140 °F), toss them in coarse sugar, and they are ready to use.

Changes from the original

The amount of pumpkin is estimated at 2 kg, measurements are converted to modern units, and the long method has been divided into steps. The drying temperature of 60 °C (140 °F) is kept.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 614) → Modernised~81% of the text changedremovedadded
Græskar 2 kg gresskar (skrelt, uten kjernehus). 1 l. vand, ½ l. l vann (til laken). 0,5 l eddik og (til laken). 50 gr. g salt til laken ½ kg. (til laken). 500 g sukker til (til kokelaken). 3 del. vand ½ l. vand og dl vann (til kokelaken). 1 kg. kg sukker (til sukkersaften). 0,5 l vann (til sukkersaften). grovt sukker til vending. Græskarrene skrælles, (til vending). Skrell gresskaret, ta ut kjernehuset uttages og græskarrene deles op del det i litt store stykker, staar 1 stykker. La stykkene stå ett døgn i en lake, laget lake av 1 l. vand, l vann, ½ l. l eddik og 50 gr. salt. Tages op g salt.. Ta stykkene opp og lægges paa legg dem på et klæde for at klede så de får dryppe godt av. En av.. Kok en sukkerlake kokes av ½ kg. 500 g sukker til og 3 del. vand, dl vann, og heri kokes stykkerne, kok gresskarstykkene i den til de blir fuldstændig møre. Lægges straks i er fullstendig møre.. Kok en sukkersaft, kokt sukkersaft av ½ l. vand l vann og 1 kg. sukker, gives saavidt kg sukker. Legg stykkene straks over i saften, gi det så vidt et opkok, heldes op, staar oppkok, hell opp og la det stå i 2 dage. Saften heldes fra og koker ind dager.. Hell av saften, kok den inn i 10 minutter, heldes minutter og hell den over græskarrene, staar i gresskaret. La det stå 3 dage, indkokes atter, dager, og kok inn igjen. Gjenta dette gjentages i det hele alt 4 ganger. Tilsidst tages frugten op, avdrypper, tørres ganger.. Til sist tas fruktbitene opp og får dryppe av. Tørk dem ved svak varme — 60° C. —, vendes varme, ca. 60 °C, vend dem i grovt sukker sukker, og de er færdig ferdige til bruk.

Note on Modernised

Mengde gresskar er anslått til 2 kg, mål er omgjort til moderne enheter, og den lange fremgangsmåten er delt i trinn. Tørketemperaturen 60 °C er beholdt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does it take to make pumpkin as candied peel?
Reckon on about a week. The pumpkin lies 1 day and night in salt brine, then 2 days in sugar syrup, then 3 days after the syrup is reduced, and the process of reducing the syrup is repeated several times. The stated total time is about 7 days and nights (10080 minutes).
How are the brine and the sugar syrup made?
The brine is not boiled, but made of 1 liter water, ½ liter vinegar and 50 g salt. The pumpkin pieces are boiled tender in a sugar brine of ½ kg sugar to 3 deciliters water, and then placed in a sugar syrup of ½ liter water and 1 kg sugar.
How is the pumpkin prepared before salting?
The pumpkin is peeled, the core is removed, and it is cut into fairly large pieces. After the day and night in brine, the pieces are taken out and placed on a cloth to drain well.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 614. Finally the candied pieces are tossed in coarse sugar.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!