Melons

Ingredients

• 3 lbs. of melon
• 3 lbs. of sugar
• 1 pt. of water
• % pt. of wine vinegar
• 5 cloves
• Some sticks of cinnamon
• Brandy paper

Method

1. 1

   Peel ripe but firm melons, cut them in halves and scoop out the seeds with a silver spoon, then cut into small pieces and weigh.

2. 2

   Boil the sugar, water, vinegar, cloves and cinnamon 5 minutes, add the melon and boil until transparent and soft.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 164. The excerpt below is the record exactly as published.

MELONS. 3 lbs. of melon 4 cloves 3 lbs. of sugar Some sticks of cinnamon 1 pt. of water % pt. of wine vinegar Brandy paper Preparation: Peel ripe but firm melons, cut them in halve.s and scoop out the seeds with a silver spoon, then cut into small pieces and weigih. Boil the sugar, water, vinegar, cloves and cinnamon 5 minutes, add the melon and boil until transparent and soft. Now fill them into jars, boil down the syrup and pour it on the fruit hot. Close the jars tightly and treat them as in No. 1. ~ No. 31— QUINCES. 5 lbs. of quinces 2 finely chopped lemon rinds 3 lbs. of sugar Several sticks of cinnamon 10 cloves Water Preparation: Pare the quinces, slice them' very thin and boil in water. When partly done, take them out and drain on a cloth. Boil the sugar, 2 cups of water, cinnamon, lemon rind and cloves 5 minutes, skim, add the partly boiled quinces and boil until soft. Then put them into jars with the syrup, close the jars tightly and treat as in No. 1. No. 33— QUINCES IN COGNAC. 1 lb. of quinces 3 sticks of cinnamon % cup of water \i lemon rind cut fine % lb. of sugar 3 cloves 1 v/ineglassful of cognac Preparation: Pare the quinces, cut them into small pieces and put at once into cold water. When they are all cut up, put them into boiling water and boil until tender. Boil the sugar, water, cloves, cinnamon and lemon rind 1 minute, add the quinces and boil slowly for 5 minutes. Put the quince into jars, bOil down the syrup until it gets thick, add the cog- nac and pour it hot over the fruit. Close the jars tightly and treat them as in No. 1. — "^ No. 33— PUMPKIN, 3 lbs. of pumpkin flesh 5 cloves

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