Melon Preserve

Ingredients

• unripe melons
• a bit of glass
• half their weight of sugar
• vine leaves
• 4 units of green ginger

Method

1. 1

   Grate the outer rind off the melons.

2. 2

   Stand them for 24 hours in cold sugared water.

3. 3

   Cut a piece off one end, scrape out the seeds, and simmer with sugar and enough of the water to cover them.

4. 4

   Cover with vine leaves for two hours, then strain and boil the syrup with green ginger.

5. 5

   Put the melons in a jar, cover with vine leaves, and pour the boiling syrup over; repeat for three days.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 239. The excerpt below is the record exactly as published.

Melon Preserve. — Take unripe melons and grate the outer rind off with a bit of glass. Stand the melons for twenty-four hours in a basin of cold sugared water. 'Phen cut a piece off one end, scrape out the seeds, and simmer the melons with half their weight of sugar, and enough of the water they have stood in to cover them. While the syrup boils, stand the pan by the fire, and cover with vine leaves

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