Preserved Watermelon Rind

Ingredients

• a pound and a quarter of sugar
• a quart of water
• to the pound of rind

Method

1. 1

   Cut off the outer rind and all of the red part.

2. 2

   Cut the rind in strips or squares, and boil in a liberal quantity of syrup.

3. 3

   Make the syrup first, clarify it with white of egg, skim, and add the rind.

4. 4

   Simmer until transparent, remove the rind, boil down the syrup one-third, then pour it over the rind.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 3. The excerpt below is the record exactly as published.

PRESERVED WATERMELON RIND. I 7 by a French epicure. No man can be a true epicure who is unfamihar with this excellent herb. Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a delightful flavor. A few drops of vinegar flavored with it, or added to fish sauces or salads, is excellent, and well repays the little trouble taken in its preparation. Half fill a bottle with fresh or dry cher\dl leaves ; fill the bottle with good vinegar, and heat it gently by placing it in warm water, which bring to boiling point ; re- move from the fire ; cork when cool, and in two weeks it will be ready for use. Preserved Watermelon Rind. — Cut off the outer rind and all of the red part from the inside ; cut the rind in strips or squares, and boil in a liberal quantity of sirup, allowing a pound and a quarter of sugar in a quart of vrater to the pound of rind

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