Preserved Citron Melon

Ingredients

• six pounds of fruit
• six pounds of granulated sugar
• the juice and yellow rind of four lemons
• half a pound of race ginger
• three pints of water

Method

1. 1

   Pare, core, and cut melons into slices.

2. 2

   Boil slices in water and peach leaves until clear.

3. 3

   Drain, soak in cold water overnight.

4. 4

   Boil ginger in water, dissolve sugar in ginger water, add lemon peel, boil and skim.

5. 5

   Add citron slices and lemon juice, boil until transparent, then jar and seal.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 85. The excerpt below is the record exactly as published.

Preserved Citron Melon. Pare, core and cut the melons into slices; cut up the slices an inch and a half long. Weigh them, and to every six pounds of fruit put six pounds of granu- lated sugar, the juice and yellow rind — pared off thin — of four lemons; also half a pound of race ginger; put the slices into a granite kettle, cover with water and a layer on all of peach leaves; boil about half an hour, or until clear, and a broom-corn will easily pierce them; drain them, spread them in a pan of cold water, and let them stand all night; next morn- ing tie the ginger in a thin muslin cloth and boil it in three pints of water

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