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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)

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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
Modernised → 1949 (proofread, p. 739)~87% of the text changedremovedadded
2 kg gresskar (skrelt, uten kjernehus). 1 l vann (til laken). 0,5 l eddik (til laken). 50 g salt (til laken). 500 g sukker (til kokelaken). 3 dl vann (til kokelaken). 1 kg sukker (til sukkersaften). 0,5 l vann (til sukkersaften). grovt sukker (til vending). Skrell gresskaret, ta ut Gresskarene skrelles, kjernehuset uttas, og del det gresskarene deles op i litt store stykker. La stykkene stå ett stykker, står 1 døgn i en lake lake, laget av 1 l l. vann, ½ l eddik og 50 g salt.. Ta stykkene opp l. eddik. Tas op og legg dem legges på et klede så de får klæde for å dryppe godt av.. Kok en av. En sukkerlake kokes av 500 g sukker og 3 dl vann, og kok gresskarstykkene i den til de er fullstendig møre.. Kok en sukkersaft av ½ l vann 2 kg. gresskar tas 1 kg. sukker og 1 kg sukker. Legg stykkene straks over i saften, gi det så vidt et oppkok, hell opp l. vann, og la det stå heri kokes stykkene til de blir møre. Står 1 døgn i 2 dager.. Hell av saften, kok den inn laken; tas op i 10 minutter og hell den dørslag. Laken koker til sirupaktig, helles over gresskaret. La det stå gresskarene, står i 3 dager, og kok inn igjen. Gjenta dette i alt 4 ganger.. Til sist eller til gresskaret ser ut som gjennemtrengt av sukker. Nu tas fruktbitene opp og får dryppe av. Tørk dem frukten op, avdryppes, tørkes ved svak varme, ca. 60 °C, vend dem varme — 60°C. — til den er ganske tørr. Vendes i grovt sukker, sukker og de er ferdige ferdig til bruk. Opbevares i krukke; fint sukker strøes mellem lagene.

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.

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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.

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