Citron or Melon Preserves
From The century cook book, 1894
Serves 10
The syrup should be a nice lemon color.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 96. The excerpt below is the record exactly as published.
Citron or Melon Preserves. Take thick watermelon or citron rind, and cut in strips about three inches long, and one-half inch thick, until you have five pounds, and let them stand in cold water for two or three hours. Make a syrup of five pounds of best white sugar, and two quarts of water, and squeeze in the juice of six lemons, and add the grated rind of three
Cook this with the app: pantry check, scaling, and the assistant.