Another Method for Preserved Winter Melons

Ingredients

• 1 lb. of sugar
• 1 pint of water
• juice of one lemon
• peel of one lemon

Method

1. 1

   Simmer the Melons in water for three days, then drain.

2. 2

   Make syrup with sugar and water, boil, and add Melons.

3. 3

   Repeat for three days, then add lemon juice and peel before pouring syrup over Melons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 511. The excerpt below is the record exactly as published.

1 pint of water for each pound of sugar, and boil it until clear and thick, keeping it well skimmed. Put in the pieces of Melon, and boil for ten minutes ; take them out, and leave them until the following morning. Boil the syrup up again, put in the Melon, and boil until clear. Put the slices of Melon into glass jars, and when the syrup has somewhat cooled, pour it over them, tie down with parch- ment, and keep in a diy cupboard. (5) German. — Trim off the outer part of the Melon and remove the seeds ; cut it into convenient-sized pieces, put them into a dish with a few pieces of cinnamon and ginger and the thinly-pared rind of one or two lemons, and cover them with white-wine vinegar. Leave them for twenty -four hours, then strain off some of the vinegar, and prepare a syrup of it with some loaf sugar. Skim the syrup, and when cold, drain the pieces of Melon and lay them in it. In two days’ time take out the Melon anti boil up the syrup again, then allow it to get cold and put back the Melon. Repeat this operation once more, the last time boiling the syrup down until thick. Put the preserve into jars, cover, and tie down tightly. 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 (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 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. (3) Peel the flesh of some Melons, weigh it, and to every pound of flesh allow lib. of sugar

Cook this with the app: pantry check, scaling, and the assistant.