Recipe Manuscript

Sušené Dyne

Name: Sušené Dyne
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 30
Cuisine: European
Ingredients: 1 medium pumpkin (approx. 2 kg), rind only; 1.5 kg granulated sugar; 1.5 liters water (for syrup); Parchment paper (for drying); Optional: lemon zest or spices (such as cloves or cinnamon) for flavoring (if desired, modern adaptation)

"Dried Pumpkins"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dessert Snack

Original Recipe • 1870

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Sušené Dyne

"S dyňovými kôrkami sa zachádza dla č. 412. v cukre nechajú sa o pár dní dlhšie stáť a cukor sa tiež lahšie nechá vyvariť. Keď sa dyne saftu dobre napily, nechajú sa na site odtiecť, na liesku sa papier rozostrie, naň sa kôrky jedna vedľa druhej ukladajú a nechajú sa na letnom mieste sušiť. Saft prevariť a na stranu odložiť, obschnuté dyne dla potreby do saftu omáčať a porozkladané nechať sušiť. Sušenie ovocia potrebuje dlhší čas a náhliť sa nedá. Na suchom mieste a na úvetri môže za týdeň byť porozkladané. Kto sa so sušením ovocia rád zapodieva, má vždy svoju prácu zaplatenú, pone- váč jedon funt stojí 4—5 zlatých."

English Translation

"Handle the pumpkin rinds as described in no. 412. Let them stand in the sugar for a few more days and the sugar will also dissolve more easily. When the pumpkins have absorbed the juice well, let them drain on a sieve, spread paper on a tray, lay the rinds side by side on it, and let them dry in a warm place. Boil the juice again and set it aside, dip the dried pumpkins in the juice as needed and lay them out to dry again. Drying fruit requires a long time and cannot be rushed. In a dry and airy place, they may be properly dried after a week. Whoever likes to work with fruit drying will always have their work rewarded, since a pound sells for 4–5 gulden."

Note on the Original Text

The recipe uses instructive, conversational language, with steps implied rather than rigidly listed. Quantities are either omitted for the cook to judge or referenced by previous recipes ("dla č. 412"). Orthography and grammar reflect 19th-century Slovak, with terms like 'saftu' (juice or syrup) and 'lieska' (a wooden drying rack) that are seldom, if ever, found in modern usage. The script is more descriptive than prescriptive, assuming an experienced reader who would fill in gaps from their own culinary knowledge.

Modern Kitchen Interpretation

Recipe's Origin

Prvá kucharská kniha v slovenskej reči - Click to view recipe in book

Title

Prvá kucharská kniha v slovenskej reči (1870)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1870

Publisher

Unknown

Background

An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe appeared in a Slovak-language cookbook from 1870, a period when homemaking and preservation skills were highly valued in Central Europe. Drying and candying fruit and vegetables, like pumpkin, was a practical method to extend their edibility before the era of refrigeration. Sweets made from humble ingredients such as pumpkin rinds were precious treats, highlighting seasonal abundance and frugality. The recipe's value is underscored by the mention of the cost of such confections in local currency—making these sweet, chewy pumpkin strips not just a culinary curiosity, but also a significant household asset.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditional preparation would have required simple kitchen tools: a sharp knife for peeling and slicing, a large wooden or enamel pot for preparing the sugar syrup, a sturdy wooden spoon, wire mesh sieves or cloth for draining, and woven racks or a baking sheet (lined with paper) for drying. The process relied on ambient conditions—like breezy attics or sunny, sheltered verandas—for gentle, natural dehydration.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 medium pumpkin (approx. 4.4 lbs), rind only
3.3 lbs granulated sugar
1.6 quarts (about 6 1/3 cups) water (for syrup)
Parchment paper (for drying)
Optional: lemon zest or spices (such as cloves or cinnamon) for flavoring (if desired, modern adaptation)

Instructions

To create dried pumpkin peels, begin by preparing the pumpkin rinds as described in earlier recipes: peel and cut the pumpkin into strips or slices, removing seeds and inner flesh.
Place these rinds into a sugar syrup (prepare with equal parts water and granulated sugar) and allow them to soak for a few days longer than usual, ensuring the rinds absorb plenty of the sweet syrup.
After this period, let the pumpkin slices drain thoroughly in a sieve.
Spread parchment paper onto a baking tray or a mesh rack, arrange the slices side by side without overlapping, and leave them to dry in a warm, airy place—ideally in a gentle summer breeze or a warm, dry indoor environment.
Boil the leftover syrup again and set aside.
When the pumpkin slices feel partly dried, dip them back into the syrup briefly, then return to drying.
Repeat this as needed until they reach your desired texture.
Drying may take up to a week; patience is key.
Once fully dried, store them in an airtight container in a dry place.

Estimated Calories

110 per serving

Cooking Estimates

Preparing the pumpkin, slicing, and soaking in syrup takes about 30 minutes. Cooking the syrup and briefly dipping the rinds adds another 30 minutes in total. Drying can take up to a week, but is mostly unattended. Each serving is about 30 grams of dried pumpkin peel and contains approximately 110 calories due to the sugar content. This recipe makes about 30 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.