Green Sweetmeat

Ingredients

• each pound of melons
• two pounds of loaf sugar
• one quart of water
• season with ginger, extract of lemon, or mace

Method

1. 1

   Peel melons and soak in salt water for 4-5 days, changing water.

2. 2

   Boil until tender, then soak in ice water.

3. 3

   Weigh melons, make syrup, and season.

4. 4

   Boil melons in syrup for about half an hour, jar them, and cover to keep steam in.

5. 5

   Repeat syrup boiling until thick.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 33. The excerpt below is the record exactly as published.

GREEN SWEETMEAT. Peel the melons and lay them in salt water for four or five days, changing the water every other day. Green them with alum (148) JANE HAMILTON'S RECIPES and grape leaves; then throw them in cold water for twenty-four hours, changing the water once. Boil them in water until you can stick a straw through them easily; then throw them into a tub of ice water, chang- ing the water to take out the alum. Weigh the melons, and to each pound put two pounds of loaf sugar and one quart of water ; make your syrup, and season with ginger, extract of lemon, or mace

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