Watermelon Rind and Citron Preserve
From Original White House Cookbook, 1887
Serves 3
Citrons can be preserved similarly.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 275. The excerpt below is the record exactly as published.
VE WATERMELON RIND AND CITRON. Pare off the green skin, cut the watermelon rind into pieces. Weigh the pieces and allow to each pound a pound and a half of loaf sugar. Line your kettle with green vine-leaves, and put in the pieces without the sugar. A layer of vine-leaves must cover each layer of melon rind. Pour in water to cover the whole and place a thick cloth over the kettle. Sim- mer the fruit for two hours, after scattering a few bits of alum amongst it. Spread the melon rind on a dish to cool. Melt the sugar, using a pint of water
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