Water-Melon Rind, To Preserve

Ingredients

• 1 pound of water-melon rind
• a pound and a quarter of sugar
• a little alum
• with vino-leaves

Method

1. 1

   Pare off the outer skin, cut the rind into shapes, green them by simmering with vino-leaves and a little alum.

2. 2

   Slake the syrup, clarify it with the white of an egg, and simmer the melon-rind until done through and transparent.

3. 3

   Boil down the syrup afterwards, and pour it over the preserves.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2245. The excerpt below is the record exactly as published.

Water-Melon Rind, To Preserve. — Pare oft' the outer skin, cut the rind into shajjes, green them by simmering with vino-leaves and a little alum, and allow a poirad and a quarter of suga

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