Water-Melon Preserves
From Mrs. Crowen's American lady's cookery book (1847).
A historical recipe
Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut a watermelon in two, take out the soft inside, leaving only the firm w^hite skin, scrape off' the green outside, and cut them in any fancy shapes j^ou choose;
- stars, crescents, diamonds, and such like, have a pretty appearance.
- Color them green, yellow, or pink, by boiling them as directed in remarks at the beginning of this chapter, then spread them out on plates to cool, make the syrup with a pound of sugar and a teacup of water, for each pound of the prepared melon ;
- when the sugar is all dissolved, and hot, put in the melon, let it boil until it is clear, flavor with lemon and ginger, or rose, if colored pink ;
- if they are colored yellow by boiling with lemons, slice the lemons into the syrup ;
- when it is transparent, take the pieces with a skimmer from the syrup, and spread them on flat dishes, let it boil until it is thick ;
- pour it into a pitcher to cool and settle, put the preserve into jars, and pour the syrup caref\illy over ;
- when cold, cover as directed.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon