Water-Melon Rind Preserves
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 103. The excerpt below is the record exactly as published.
WATER-MELON RIND PRESERVES. Peel all the green from the outside and the red from the inside of the rinds, and cut them into any fancy shapes you like; put them into a steamer over boiling water and steam until easily pierced with a straw or fork. Prepare a sirup of one pound of sugar to one of rinds. After it has boiled and been well skimmed, put the rinds in, and boil them until clear. Slice a few lemons and drop in while cooking, and a few sticks of race-ginger
Cook this with the app: pantry check, scaling, and the assistant.