Preserved Watermelon and Cantaloupe Rinds
From The household cook book, 1902
Serves 4
Flavor with lemon if desired.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 384. The excerpt below is the record exactly as published.
PRESERVED WATERMELON AND CANTELOPE RINDS.— It is a good plan to keep these rinds in a strong solution of salt and water until they are needed for preserving; the salt can then be removed by boiling them in fresh water. Now soak them in alum water (have it weak) for a little while, and then again boil in clear water until the alum taste disappears. Allow for every pound of rind 2 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.