Melon Citron

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Take middling-sized melons when half ripe, cut them in quarters, take away the seed, and lay the melons in salt and water for three days.
  2. Have ready a thin syrup.
  3. Drain and wipe dry the quarters.
  4. Put them into the sugar, and let them simmer a quarter of an hour.
  5. The next day boil them up again, and so on for three days.
  6. Then take them out, and add to the syrup some mountain wine, a little brandy, and more sugar.
  7. Clarify it, and boil it nearly to a candied height.
  8. Put the melons into it and boil them five minutes.
  9. Then put them in glasses, and cover them close with bladder and leather.
Original Text
To make Melon Citron. Take middling-sized melons when half ripe, cut them in quarters, take away the seed, and lay the melons in salt and water for three days. Have ready a thin syrup; then drain and wipe dry the quarters, put them into the sugar, and let them simmer a quarter of an hour; the next day boil them up again, and so on for three days; then take them out, and add to the syrup some mountain wine, a little brandy, and more sugar; clarify it, and boil it nearly to a candied height, put the melons into it and boil them five minutes; then put them in glasses, and cover them close with bladder and leather. [271]
Notes
—