Drying Pumpkins
Ingredients
Directions
Prepare the pumpkin
Cut the pumpkin into pieces.
Stew until soft and dry.
Pound the pumpkin.
Strain through a colander.
Dry and store
Grease pie pans.
Spread the pumpkin mixture to a thickness of ¼ inch.
Dry the pumpkin until it is firm.
Roll it up.
Store in a tight box or bag to keep insects out.
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
What each ingredient does
- Pumpkin
- Forms the main body of the dried product, and drying concentrates its flavor and firms its texture.
The step that matters
Spread the pumpkin mixture to a thickness of ¼ inch. Even thickness lets the pumpkin dry evenly. Thick spots stay moist and can spoil or mold, while thin spots over-dry and become brittle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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