Pie Melon Preserves
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 53. The excerpt below is the record exactly as published.
Pie Melon Preserves. Slice a pie melon in lengthwise strips, each about two inches long. Cover with equal parts of vinegar and water. Let them remain until the next day. Drain them. Then cook with equal parts of melon and sugar, and one lemon rind. MRS. AUG. ITZ. Pie Melon Preserves. Cover 8 lb of finely cut melon pulp with 4 lb of sugar. Leave standing over night, then add 4 sliced lemons
Cook this with the app: pantry check, scaling, and the assistant.