Preserved Citron or Watermelon Hinds
From Temperance cook book, 1887
Serves 6
Nice for cake.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 138. The excerpt below is the record exactly as published.
PRESERVED CITRON OR WATERMELON HINDS. Boil the citron in water until it is clear and soft enough to be easily pierced with a fork; take out, put in a nice syrup of sugar and water
Cook this with the app: pantry check, scaling, and the assistant.