Citron Melon Preserve

Ingredients

• To every pound of citron
• allow one pound of sugar
• quarter of a pound of ginger-root
• two teaspoons of soda
• Make a syrup of one pint of water

Method

1. 1

   Peel and slice the melon thin.

2. 2

   Boil in water with soda until just tender, then cool.

3. 3

   Soak in strong alum water for one hour.

4. 4

   Make a syrup of water and sugar, beat egg white to froth, add to syrup, boil, and skim off egg.

5. 5

   Add ginger-root and melon, cooking until clear.

6. 6

   Put in glass jars and cover with syrup.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 197. The excerpt below is the record exactly as published.

CITRON MELON PRESERVE Peel and slice the melon thin, or in small quarters. To every pound of citron allow one pound of sugar and quarter of a pound of ginger-root. Put the melon in water enough to cover, add to this water two teaspoons of soda, boil until just tender, and set to cool. When cold, soak in a strong alum water one hour. Make a syrup of one pint of water

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