Preserved Melon Rind
From Boston Cooking-School cook book, 1896
Serves 10
Two lemons cut in slices may be cooked 10 minutes in the sirup.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 309. 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 2 teaspoons powdered alum to each quart of water. Heat gradually to boiling point and cook slowly 10 minutes. Drain, cover with ice water, and let stand 2 hours; agair drain and dry between towels. Weigh, allow i pound sugar to each pound of fruit and 1 cup water to each pound of sugar.
Cook this with the app: pantry check, scaling, and the assistant.