Pickled Melons. — Select some hard Melons when they are
sufficiently ripe to have a good flavour, cut them length-
wise into slices, and remove all the seeds; put the slices
into a basin with salt over them, and let them remain
for twelve hours or so. Take them out, wash them, wipe
dry, and put them into a basin of alum water ; when
they have been left for an hour, take them out, and wash
and wipe them again. Put them into jars, and pour over
vinegar seasoned with cloves and cinnamon, and made
syrupy by adding 31b. or 41b. of sugar to every gallon of
vinegar and boiling until it is quite thick. Cover over the
jars, and it is ready for use.
Preserved Melons. — (1) Remove all the thin outside skin of a
Melon, make a hole in one end, and remove all the seeds ;
then plunge it into a bowl of cold water, and leave it for
ten or twelve hours. Take it out, drain it, put it into a
preserving-pan with a large lump of sugar, pour over suffi-
cient water to cover, place the lid on the pan, and simmer
slowly for an hour. Reave it for a day, then repeat the
process three times. Prepare a thin syrup, drain the Melon,
and put it into it ; cover over the pan, and let the contents
simmer slowly for thirty minutes a day for three days,
adding the rind of one and the juice of two lemons✪ Preserved Melons on the last
day. It can then be packed away in a large jar. Should
a musk Melon be used, it will not require any additional
flavour ; but should a water Melon be used, the flavour can
be improved by cutting a piece off the end, scooping out the
seeds, and lilling up with sugar and water, or white wine ;
then replace the piece cut oil', tie it on, and leave the
Melon in the sun for several days.
(2) Put the Melons into a wide-mouthed jar, and cover
them with a strong brine of salt and water. Place some
cabbage-leaves on the top of the jar, cover them with
paper, and stand the jar in a warm temperature until the
leaves turn yellow. Pour the brine off the Melons, put
them into a pan, and pour some fresh brine over them.
Cover them with fresh cabbage-leaves, place the pan over
a gentle fire with the lid on, and let the Melons warm
gradually. Next take them out, put them into a clean
jar, cover with cold water, and let them stand for two
days, changing the water three times every day to remove
as much of the saltness as possible; then prick them with
a fork, remove the seeds, cut the large ones into convenient-
sized pieces, and lay them again in fresh water. Prepare a
sufficient quantity of syrup to cover the Melons, allowing
for every lib. of coarsely-crushed loaf sugar 1 teacupful of
water, the yellow rind of a lemon, and loz. of bruised
brown ginger. Boil the sugar and water, skim it well, and
add the ginger and lemon. Boil the syrup until very thick,
let it get cold, then put in the pieces of Melon. On the
following day, take the Melon out, and boil the syrup up
again, returning the fruit to it when it is quite cold. Boil
the syrup up three times every week for three weeks,
taking the fruit out each time, and not putting it in again
until it is cold. Pack the Melons and their syrup in jars,
cover them with paper, tie down securely, and put them
away. ✪ Preserved Melons
Page 510 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pickled Melons. — Select some hard Melons when they are sufficiently ripe to have a good flavour, cut them lengthwise into slices, and remove all the seeds; put the slices into a basin with salt over them, and let them remain for twelve hours or so. Take them out, wash them, wipe dry, and put them into a basin of alum water ; when they have been left for an hour, take them out, and wash and wipe them again. Put them into jars, and pour over vinegar seasoned with cloves and cinnamon, and made syrupy by adding 31b. or 41b. of sugar to every gallon of vinegar and boiling until it is quite thick. Cover over the jars, and it is ready for use.
Preserved Melons. — (1) Remove all the thin outside skin of a Melon, make a hole in one end, and remove all the seeds ; then plunge it into a bowl of cold water, and leave it for ten or twelve hours. Take it out, drain it, put it into a preserving-pan with a large lump of sugar, pour over sufficient water to cover, place the lid on the pan, and simmer slowly for an hour. Leave it for a day, then repeat the process three times. Prepare a thin syrup, drain the Melon, and put it into it ; cover over the pan, and let the contents simmer slowly for thirty minutes a day for three days, adding the rind of one and the juice of two lemons on the last day. It can then be packed away in a large jar. Should a musk Melon be used, it will not require any additional flavour ; but should a water Melon be used, the flavour can be improved by cutting a piece off the end, scooping out the seeds, and filling up with sugar and water, or white wine ; then replace the piece cut off, tie it on, and leave the Melon in the sun for several days.
(2) Put the Melons into a wide-mouthed jar, and cover them with a strong brine of salt and water. Place some cabbage-leaves on the top of the jar, cover them with paper, and stand the jar in a warm temperature until the leaves turn yellow. Pour the brine off the Melons, put them into a pan, and pour some fresh brine over them. Cover them with fresh cabbage-leaves, place the pan over a gentle fire with the lid on, and let the Melons warm gradually. Next take them out, put them into a clean jar, cover with cold water, and let them stand for two days, changing the water three times every day to remove as much of the saltness as possible; then prick them with a fork, remove the seeds, cut the large ones into convenientsized pieces, and lay them again in fresh water. Prepare a sufficient quantity of syrup to cover the Melons, allowing for every lib. of coarsely-crushed loaf sugar 1 teacupful of water, the yellow rind of a lemon, and loz. of bruised brown ginger. Boil the sugar and water, skim it well, and add the ginger and lemon. Boil the syrup until very thick, let it get cold, then put in the pieces of Melon. On the following day, take the Melon out, and boil the syrup up again, returning the fruit to it when it is quite cold. Boil the syrup up three times every week for three weeks, taking the fruit out each time, and not putting it in again until it is cold. Pack the Melons and their syrup in jars, cover them with paper, tie down securely, and put them away.
Records on this page
Preserved MelonsPickled MelonsPreserved Melons