Preserved Melons

Ingredients

• Melon
• salt
• 1 qt. of water
• 1 Ib. of white sugar
• the rind of 3 lemons

Method

1. 1

   Take away the rind and seeds, and cut the melon about the size of pieces of ginger.

2. 2

   Put them in strong salt and water and let them remain for ten days, when it must be poured off, and fresh water put instead; this must be changed twice daily for three or four days till all taste of salt is gone from the melon.

3. 3

   Scrape the outside of the best white ginger (the quantity according to taste), put it into a thin syrup made of the above proportions of water and sugar, drain the fruit, and pour the syrup and ginger over it boiling hot.

4. 4

   Repeat this for three days, then add another pound of sugar to each quart of syrup; when boiled and skimmed add the rind of three lemons, cut lengthwise, to each quart, put in the melons, and simmer until clear.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 131. The excerpt below is the record exactly as published.

Preserved Melons—lIngredients—Melon, salt and water, best white ginger to taste. To make syrup, 1 qt. of water to 1 Ib. of white sugar, the rind of 3 lemons

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