Preserved Melons

Ingredients

• one Melon
• a large lump of sugar
• sufficient water to cover
• the rind of one lemon
• the juice of two lemons

Method

1. 1

   Remove skin and seeds from melon, soak in cold water, then simmer with sugar and water for an hour.

2. 2

   Repeat for three days, adding lemon rind and juice on the last day.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 509. The excerpt below is the record exactly as published.

one Melon, and cut it into very thin slices ; lay these in a glass dish, sprinkle them with plenty of crushed loaf sugar, and squeeze the juice of two lemons over them. Stand the dish in a cool place, and leave it for two or three hours. Pour 1 pint of white wine and h pint of water over the slices of Melon, stir it round, and serve with a dish of sponge biscuits. Melon Water-Ice. — Pound 8oz. of ripe Melon in a mortar, and add 2oz. of orange-flower water, the juice of two lemons, 1 breakfast-cupful of water, and 1 pint of clarified sugar. Stir the mixture thoroughly and strain through a fine sieve, put it into the freezer, and it is ready for use. Musk-Melon Pie (Turkish Style). — Select a small musk Melon, peel it, cut it into halves, and scoop out the seeds ; put the Melon into a mortar, and pound it to a paste. Make 1 111), of flaky paste, roll it out very thin, and cut it into rounds between 5in. and Gin. in diameter. Butter a baking-tin of the same shape and diameter as the paste, lay in one of the rounds, and brush it over with a paste- brush dipped in warmed butter ; then put in another round, For details respecting Culinary Processes , Utensils, Sauces, d-c., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 931 Melons — continued. brush that also with butter, and continue thus until all the rounds are used, spreading the prepared Melon over each round of the paste before laying on another. Put the tin into a moderate oven, and bake till of a light brown. When cooked, put the pastry on a hot dish, dredge caster sugar over, and serve while hot. Musk-Melon Salad. — Remove the rind from half a musk Melon, and cut the Melon into slices; put these into a basin, sprinkle them with salt and pepper, and pour over 4 table spoonfuls of olive oil. Mix well, and add only sufficient vinegar to flavour without leaving any at the bottom. Put the slices of Melon on a dish, and serve. Pickled Melons. — Select some hard Melons when they are sufficiently ripe to have a good flavour, cut them length- wise into slices, and remove all the seeds; put the slices into a basin with salt over them, and let them remain for twelve hours or so. Take them out, wash them, wipe dry, and put them into a basin of alum water ; when they have been left for an hour, take them out, and wash and wipe them again. Put them into jars, and pour over vinegar seasoned with cloves and cinnamon, and made syrupy by adding 31b. or 41b. of sugar to every gallon of vinegar and boiling until it is quite thick. Cover over the jars, and it is ready for use. Preserved Melons. — (1) Remove all the thin outside skin of a Melon, make a hole in one end, and remove all the seeds ; then plunge it into a bowl of cold water, and leave it for ten or twelve hours. Take it out, drain it, put it into a preserving-pan with a large lump of sugar, pour over suffi- cient water to cover, place the lid on the pan, and simmer slowly for an hour. Reave it for a day, then repeat the process three times. Prepare a thin syrup, drain the Melon, and put it into it ; cover over the pan, and let the contents simmer slowly for thirty minutes a day for three days, adding the rind of one and the juice of two lemons

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