Preserved Melon Rind
From Soyer's standard cookery, 1912
Serves 10
Add two lemons cut in slices to the syrup for flavor.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 211. The excerpt below is the record exactly as published.
Preserved Melon Rind. Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoonfuls of powdered alum to each quart of water
Cook this with the app: pantry check, scaling, and the assistant.