Watermelon and Citron Preserve
From The Times cook book, no. 2, 1905
Serves 8
These preserves are better after standing a while.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 143. The excerpt below is the record exactly as published.
WATERMELON AND CITRON PRESERVE. Mrs. H. P. Augustine, Coal- inga, Cal. — Pare off green skin of watermelon and outer skin of citron, cut all in pieces; allow two parts of melon to one of citron; soak the fruit in mild salt water over night; in the morning wash well and put on to boil till tender, then take them out with a skimmer and use to each pint of the water a pound and a half of sugar
Cook this with the app: pantry check, scaling, and the assistant.