Candied Melon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For Candying
For Storage
Instructions (13)
  1. Quarter the melon and remove the inside.
  2. Place the melon quarters into the syrup, ensuring they are covered.
  3. Boil the melon in the syrup until the rind is as tender as the flesh.
  4. Transfer the melon quarters to a pot with enough syrup to cover them.
  5. Let the melon stand in the syrup for two to three days to allow the syrup to penetrate.
  6. Boil the syrup to a candy height.
  7. Add mountain wine to the syrup, enough to wet it.
  8. Clarify the syrup.
  9. Boil the syrup again to a candy height.
  10. Dip the melon quarters into the syrup.
  11. Lay the candied melon quarters on a sieve to dry.
  12. Dry the melon quarters before a slow fire or in a slow oven until dry.
  13. Once dry, store the candied melon in deal boxes lined with paper.
Original Text
QUARTER your melon, and take out all the inside, then put it into the syrup as much as will cover the coat; let it boil in the syrup till the coat is as tender as the inward part, then put them in the pot with as much syrup as will cover them. Let them stand for two or three days, that the syrup may penetrate through them, and boil your syrup to a candy height; with as much mountain wine as will wet your syrup, clarify it and then boil it to a candy height; then dip in the quarters, and lay them on a sieve to dry, and let them before a slow fire, or put them in a slow oven till dry. Observe that your melon is but half ripe, and when they are dry put them in deal boxes in paper.
Notes
—