Skip to main content

To Dry Pumpkins for Pies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Pumpkin and orange work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 266 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

To Dry Pumpkins for Pies

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Pare the pumpkin, cut it into thin strips, and then into slices.

  2. Spread the slices in a thin layer and dry them in the hot sun or in a 350°F (175°C) oven.

  3. When ready to use, soak the dried pumpkin in cold water overnight.

  4. Cook the soaked pumpkin in the same water until tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pumpkin + orangetop 16% of all pairs
    Smell alikemoderate
    Cooked together266 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes