[Sca-cooks] Candied Pumpkin (was Panforte)

[Elise Fleming]

Coming late to the thread... While looking for something else, I found a 
recipe for conserve of pumpkin in Thomas Dawson's "The Second Part of 
the Good Hus-wives Jewell", 1597.  While this uses honey, might it work 
or would it be too sticky?  I have Falconwood Press's copy and there may 
be typos that she put in it.

"To make conserve of Mellons, or Pompons."

"Take what quantity of Mellons you thinke best, and take them before 
they be ripe, but let them be good, and make as many cuts in them as 
they be marked with quarters or [on?] every side, & having mundified 
them and taken out the cores and currnelles, and peeled the utter rinde, 
steepe them in good Vineger, and leaving them so the space of ten daies, 
& when you have taken them out, take other vineger and steep them ten 
daies more, removing and stirring them every day, then when time shal be 
take them and put them in a course linnen cloth, drying & wiping them, 
then set them in the ayre the space of one daye and a night, then boile 
them in hony, and by the space of ten daies give them every day a little 
boyling, leaving them alwaies in the Hony, and they must boile at every 
boiling but one walm, then take the peeces and put them in a pot, with 
pouder of Cloves, Ginger and Nutmegges, and a peece of synamon, this 
doone, make one bed of the peeces of Mellons, and another of the spice, 
and then poure white honye upon all in the said pots or vessels."

Alys K.
-- 
Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://www.flickr.com/photos/8311418@N08/sets/