(3) Select barely-ripened, medium-sized Melons, peel them,
and press the pulp to extract the juice ; pour a little water
over the pulp, which strain off and mix with the juice.
Cut the Melons lengthwise into slices, lay them in a
basin, cover with cold water in which has been mixed a
small quantity of salt and vinegar, and let them soak all
night. Put the juice of the Melons into a preserving-
pan, place it on the fire, and when boiling put in some loaf
Melons — continued.
sugar, allowing lib. to every breakfast -cupful of juice.
Boil the sugar until reduced to a syrup, remove it from
the fire, and leave it until cold. On the following day,
strain the pieces of Melon, put them in the preserving-pan
with the cold syrup, and place them over the fire. When
the syrup commences to boil, move the pan to the side,
and let the contents simmer gently for fifteen minutes,
skimming frequently. Take out the slices of Melon, put
them in a bowl, and pour the syrup over them.. Next
day, strain the syrup off the fruit, boil it up, and pour it
over again. Repeat this for the two following days, then
put the Melons with the syrup into wide-mouthed bottles,
and place a small quantity of bruised ginger in each.
When the contents are cold, cover the bottles with bladder,
and tie down perfectly air-tight.
(4) Peel the Melons, and cut them into thick slices ;
make a sufficient quantity of syrup to cover them, allow-
ing 1 pint of water for each pound of sugar, and boil it
until clear and thick, keeping it well skimmed. Put in the
pieces of Melon, and boil for ten minutes ; take them out,
and leave them until the following morning. Boil the syrup
up again, put in the Melon, and boil until clear. Put the
slices of Melon into glass jars, and when the syrup has
somewhat cooled, pour it over them, tie down with parch-
ment, and keep in a diy cupboard.
(5) German. — Trim off the outer part of the Melon
and remove the seeds ; cut it into convenient-sized pieces,
put them into a dish with a few pieces of cinnamon and
ginger and the thinly-pared rind of one or two lemons, and
cover them with white-wine vinegar. Leave them for
twenty -four hours, then strain off some of the vinegar, and
prepare a syrup of it with some loaf sugar. Skim the
syrup, and when cold, drain the pieces of Melon and lay
them in it. In two days’ time take out the Melon anti
boil up the syrup again, then allow it to get cold and put
back the Melon. Repeat this operation once more, the
last time boiling the syrup down until thick. Put the
preserve into jars, cover, and tie down tightly. ✪ Preserved Melons
Page 511 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Select barely-ripened, medium-sized Melons, peel them, and press the pulp to extract the juice ; pour a little water over the pulp, which strain off and mix with the juice. Cut the Melons lengthwise into slices, lay them in a basin, cover with cold water in which has been mixed a small quantity of salt and vinegar, and let them soak all night. Put the juice of the Melons into a preservingpan, place it on the fire, and when boiling put in some loaf
Melons — continued.
sugar, allowing lib. to every breakfast -cupful of juice. Boil the sugar until reduced to a syrup, remove it from the fire, and leave it until cold. On the following day, strain the pieces of Melon, put them in the preserving-pan with the cold syrup, and place them over the fire. When the syrup commences to boil, move the pan to the side, and let the contents simmer gently for fifteen minutes, skimming frequently. Take out the slices of Melon, put them in a bowl, and pour the syrup over them. Next day, strain the syrup off the fruit, boil it up, and pour it over again. Repeat this for the two following days, then put the Melons with the syrup into wide-mouthed bottles, and place a small quantity of bruised ginger in each. When the contents are cold, cover the bottles with bladder, and tie down perfectly air-tight.
(4) Peel the Melons, and cut them into thick slices ; make a sufficient quantity of syrup to cover them, allowing 1 pint of water for each pound of sugar, and boil it until clear and thick, keeping it well skimmed. Put in the pieces of Melon, and boil for ten minutes ; take them out, and leave them until the following morning. Boil the syrup up again, put in the Melon, and boil until clear. Put the slices of Melon into glass jars, and when the syrup has somewhat cooled, pour it over them, tie down with parchment, and keep in a diy cupboard.
(5) German. — Trim off the outer part of the Melon and remove the seeds ; cut it into convenient-sized pieces, put them into a dish with a few pieces of cinnamon and ginger and the thinly-pared rind of one or two lemons, and cover them with white-wine vinegar. Leave them for twenty -four hours, then strain off some of the vinegar, and prepare a syrup of it with some loaf sugar. Skim the syrup, and when cold, drain the pieces of Melon and lay them in it. In two days’ time take out the Melon anti boil up the syrup again, then allow it to get cold and put back the Melon. Repeat this operation once more, the last time boiling the syrup down until thick. Put the preserve into jars, cover, and tie down tightly.
Records on this page
Preserved MelonsAnother Method for Preserved Winter Melons