Preserved Melons✪ Preserved Melons to Imitate Ginger. —To every pound
of Melon allow 4lb. of ginger. Scrape the ginger and keep
the scrapings. Pour over the ginger lqt. of boiling water,
and let it stand for two days. Put the scrapings into
water over the fire, and boil up. Scald the Melon with
the liquor, but do not soften it too much ; then cut it into
pieces as much like preserved ginger as possible. Make a
syrup of loaf sugar and water, in the proportion of lib. of
sugar to lqt. of water✪ Melon Preserve with Ginger (see Syrups), and boil the ginger in
it ; then let it stand till cold, and when quite cold, put the
pieces of Melon into it, set it over the fire, and let it get
very hot, but take it off before it boils. Take out the
Melon, boil the syrup with the ginger in it, let it stand
till cold, and pour it over the Melon. After doing this
every day for a fortnight, put the Melon into a jar or
jars ; boil a rich syrup, let it stand till nearly cold, then
pour it over the Melon in the jars, and cover them air-tight.
Preserved Winter Melons. — (1) Select some ripe winter
Melons, pare them, remove the seeds, and cut them into
slices. Weigh them, and to every 5lb. of Melon allow
2Ub. of caster sugar and 2 pints of vinegar. Put the
vinegar and sugar into a saucepan, and boil them up ; pour
the syrup over the Melons, strain it oft", and boil up again,
continuing in this way for five times in all ; then strain
off, add 4oz. of cinnamon, the same of ginger-root, and a
few cloves✪ Preserved Winter Melons ; boil, and pour over the Melon again. Put
the whole into a saucepan, boil up once more for ten
minutes, take out the Melon, and put it in jars ; skim the
syrup, pour it over, and it is then ready for use.
(2) Scrape the skin off a few Melons, make a small hole
in the stem end, and remove all the seeds. Let the Melons
remain in water for a day, then put them in a preserving-
pan, add 5oz. of sugar, cover them with water, and simmer
slowly for thirty minutes. Continue in this way for three
days, taking care never to allow it to boil. Drain the
water from the Melons, and to every pint of water add
21b. of sugar ; boil this for a few minutes, remove it from
the fire, add the Melons, cover the pan, and boil for thirty
minutes. Repeat this every day for three days, then put
the Melons into jars. Add the peel of a lemon cut very
For details respecting Culinary Processes, Utensils, Sauces, .etc., referred to, see under their special heads.
3 y 2
932
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Melons — continued.
thin and the juice of two lemons to the syrup, pour it
over the Melons, and let them get cold ; cover, and they
are ready for use.
Page 512 · 4 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
Preserved Melons to Imitate Ginger. —To every pound of Melon allow 4lb. of ginger. Scrape the ginger and keep the scrapings. Pour over the ginger 1qt. of boiling water, and let it stand for two days. Put the scrapings into water over the fire, and boil up. Scald the Melon with the liquor, but do not soften it too much ; then cut it into pieces as much like preserved ginger as possible. Make a syrup of loaf sugar and water, in the proportion of 1lb. of sugar to 1qt. of water (see Syrups), and boil the ginger in it ; then let it stand till cold, and when quite cold, put the pieces of Melon into it, set it over the fire, and let it get very hot, but take it off before it boils. Take out the Melon, boil the syrup with the ginger in it, let it stand till cold, and pour it over the Melon. After doing this every day for a fortnight, put the Melon into a jar or jars ; boil a rich syrup, let it stand till nearly cold, then pour it over the Melon in the jars, and cover them air-tight.
Preserved Winter Melons. — (1) Select some ripe winter Melons, pare them, remove the seeds, and cut them into slices. Weigh them, and to every 5lb. of Melon allow 2Ub. of caster sugar and 2 pints of vinegar. Put the vinegar and sugar into a saucepan, and boil them up ; pour the syrup over the Melons, strain it oft", and boil up again, continuing in this way for five times in all ; then strain off, add 4oz. of cinnamon, the same of ginger-root, and a few cloves ; boil, and pour over the Melon again. Put the whole into a saucepan, boil up once more for ten minutes, take out the Melon, and put it in jars ; skim the syrup, pour it over, and it is then ready for use.
(2) Scrape the skin off a few Melons, make a small hole in the stem end, and remove all the seeds. Let the Melons remain in water for a day, then put them in a preservingpan, add 5oz. of sugar, cover them with water, and simmer slowly for thirty minutes. Continue in this way for three days, taking care never to allow it to boil. Drain the water from the Melons, and to every pint of water add 21b. of sugar ; boil this for a few minutes, remove it from the fire, add the Melons, cover the pan, and boil for thirty minutes. Repeat this every day for three days, then put the Melons into jars. Add the peel of a lemon cut very
For details respecting Culinary Processes, Utensils, Sauces, .etc., referred to, see under their special heads.
3 y 2
Melons — continued.
thin and the juice of two lemons to the syrup, pour it over the Melons, and let them get cold ; cover, and they are ready for use.
Records on this page
Preserved MelonsAnother Method for Preserved Winter MelonsMelon Preserve with GingerPreserved Winter Melons