Citron-melon Preserve

Ingredients

• Allow 3 lbs. of best white sugar to 4 lbs. of the fruit
• Allow 3 lbs. of best white sugar to 4 lbs. of the fruit
• add a lemon in thin slices and free of seeds

Method

1. 1

   Cut the melon in slices, remove the rind and seeds, and boil in water with a small piece of alum until soft.

2. 2

   Drain and place in a preserving-kettle with sugar.

3. 3

   If too dry, add a little water.

4. 4

   Cook slowly, and when nearly done, add lemon slices.

5. 5

   If the syrup is too thin, boil it until thick, then pour over the citron and seal.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 324. The excerpt below is the record exactly as published.

itron -melon Preserve. — Cut the melon in slices of about an inch in thickness. Remove the rind and soft part which contains the seeds ; boil in water in which a small piece of alum has been thrown qntil the fruit is soft enough to allow a straw to be run through. Remove, and place on a sieve to drain. Allow 3 lbs. of best white sugar to 4 lbs. of the fruit, and put into the preserving-kettle with the sugar. If it seems too dry, add a lit- tle water. Let it cook slowly, and when nearly done add a lemon in thin slices and free of seeds

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