Pickled Muskmelon

Ingredients

• Take a ripe melon (cantaloupe)
• two tablespoonfuls of pulverized alum
• a quart of vinegar
• two pounds of sugar
• an ounce of cloves
• two ounces of cinnamon-bark

Method

1. 1

   Peel and cut the melon into blocks.

2. 2

   Soak in alum solution overnight, then rinse.

3. 3

   Boil vinegar and sugar, pour over the melon for nine mornings.

4. 4

   On the ninth morning, boil the spices in vinegar, add the melon, and boil briefly.

5. 5

   Store with spices on top.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 46. The excerpt below is the record exactly as published.

Pickled Muskmelon. Take a ripe melon (cantaloupe), peel, and cut in blocks. Then take two tablespoonfuls of pulverized alum dissolved in hot water, pour over, and add cold water until they are covered. (Press them down with a plate.) Let them stand over night, then drain PICKLED M US KM EL ON. II9 off, and rinse well in cold water. Take a quart of vinegar and two pounds of sugar, boil, and pour over. Do this for nine mornings, adding to the vinegar and sugar if necessary. The ninth morning tie up in a thin muslin bag an ounce of cloves and two ounces of cinnamon-bark

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