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Julie M. Clagett cookbook, 1908-1914
Page 50
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Pickle Sweet Water Melon rind Cut yr pieces in slices or squares but do not pare, Cover with vineg & water 24 hours, then boil in the same till they can be easily pierced with a straw - Then drain well & cover with vingar, then pour off, & 2 - each pt put 3/4 lb brown sugar, which boil with cloves, mace, alspice, cinnamon, & pour on the rinds, do this repeatedly
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Pickle Sweet Water Melon rind Cut yr pieces in slices or squares but do not pare, Cover with vineg & water 24 hours, then boil in the same till they can be easily pierced with a straw - Then drain well & cover with vingar, then pour off, & 2 - each pt put 3/4 lb brown sugar, which boil with cloves, mace, alspice, cinnamon, & pour on the rinds, do this repeatedly
Szathmary Culinary Manuscripts and Cookbooks
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