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New England cookbook, 1825-1870
Page 141
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Water Melon Pickle Ames P Luthite Mordecai Cut the green rind off of the melon and cut the rind in small pieces. Boil until you can stick a straw through it. Put a piece of alum the size of a green pea in the water and a few pieces of ginger. Lay the melon on a dish in the sun. To one quart of vinegar add 2 1/2 lbs of brown sugar a few pieces of white ginger root and cinnamon 2 tablespoons full of allspice & 2 tea spoonsfull of cloves (whole spices). Let these ingredients boil then add the rind and boil until transparent. About a quart and a half of vinegar and the other ingredients in proportion are enough for the rind of one large melon. The syrup must be about the consistency of preserve syrup when finished.
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Water Melon Pickle Ames P Luthite Mordecai Cut the green rind off of the melon and cut the rind in small pieces. Boil until you can stick a straw through it. Put a piece of alum the size of a green pea in the water and a few pieces of ginger. Lay the melon on a dish in the sun. To one quart of vinegar add 2 1/2 lbs of brown sugar a few pieces of white ginger root and cinnamon 2 tablespoons full of allspice & 2 tea spoonsfull of cloves (whole spices). Let these ingredients boil then add the rind and boil until transparent. About a quart and a half of vinegar and the other ingredients in proportion are enough for the rind of one large melon. The syrup must be about the consistency of preserve syrup when finished.
Szathmary Culinary Manuscripts and Cookbooks
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