Recipes > Preserves & Pickles > Cantelopes, Cucumbers, or Melons

Cantelopes, Cucumbers, or Melons


Take young watermelons, cucumbers or cantelopes; scrape the melons, and cut the rinds in shapes—leave the cucumbers whole; put them in a preserving kettle with alum and water; cover them, and let them boil till they are transparent; take them out, wash them in cold water, and wipe each piece separately; have your kettle nicely cleaned, and give them rather more than their weight in sugar; put a layer of sugar, and a layer of melon, some slices of green ginger, and the rind and juice of a lemon; let them stew over the fire till the syrup is rich; take them up, and stew them over again in about a week.


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