Name: To Preserve Watermelon Rind and Citron
Cuisine: American
Ingredients: 1 pound and a half of loaf sugar; 1 thick cloth over the kettle; 2 hours; 1 few bits of alum amongst it; 1 dish to cool; 1 pint of water to a pound and a half of sugar; 10 white of egg; 1 lemon to a quart of syrup; 1 drop from the point of a spoon

Original Recipe

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. Simmer 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 to a pound and a half of sugar, and mix with it some beaten white of egg. Boil and skim the sugar. When quite clear, put in the rind and let it boil two hours; take out the rind, boil the syrup again, pour it over the rind, and let it remain all night. The next morning, boil the syrup with lemon juice, allowing one lemon to a quart of syrup. When it is thick enough to hang in a drop from the point of a spoon, it is done. Put the rind in jars and pour over it the syrup. It is not fit for use immediately. Citrons may be preserved in the same manner, first paring off the outer skin and cutting them into quarters. Also green limes.

1 pound and a half of loaf sugar
1 thick cloth over the kettle
2 hours
1 few bits of alum amongst it
1 dish to cool
1 pint of water to a pound and a half of sugar
10 white of egg
1 lemon to a quart of syrup
1 drop from the point of a spoon

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1

Pare off the green skin, cut the watermelon rind into pieces.
2

Weigh the pieces and allow to each pound a pound and a half of loaf sugar.
3

Line your kettle with green vine-leaves, and put in the pieces _without_ the sugar.
4

A layer of vine-leaves must cover each layer of melon rind.
5

Pour in water to cover the whole and place a thick cloth over the kettle.
6

Simmer the fruit for two hours, after scattering a few bits of alum amongst it.
7

Spread the melon rind on a dish to cool.
8

Melt the sugar, using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg.
9

Boil and skim the sugar.
10

When quite clear, put in the rind and let it boil two hours; take out the rind, boil the syrup again, pour it over the rind, and let it remain all night.
11

The next morning, boil the syrup with lemon juice, allowing one lemon to a quart of syrup.
12

When it is thick enough to hang in a drop from the point of a spoon, it is done.
13

Put the rind in jars and pour over it the syrup.
14

It is not fit for use immediately.
15

Citrons may be preserved in the same manner, first paring off the outer skin and cutting them into quarters.
16

Also green limes.

Original Recipe

Ingredients

Instructions