Melon Compote

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Cut a good melon as for eating; peel it, carefully taking off the green part entirely, but not more.
  2. Take out all the inside.
  3. Steep the slices for ten days in the best vinegar, keeping it well covered.
  4. Take out the slices, and put them over the fire in fresh vinegar.
  5. Let them stew till quite tender.
  6. Then drain and dry them in a cloth.
  7. Stick bits of cloves and cinnamon in them.
  8. Lay them in a jar.
  9. Make a syrup, and pour over them.
  10. Tie the jar close down.
Original Text
Melon Compote. Cut a good melon as for eating; peel it, carefully taking off the green part entirely, but not more. Take out all the inside, and steep the slices for ten days in the best vinegar, keeping it well covered. Take out the slices, and put them over the fire in fresh vinegar; let them stew till quite tender. Then drain and dry them in a cloth; stick bits of cloves and cinnamon in them; lay them in a jar, and make a syrup, and pour over them. Tie the jar close down. This kind of sweetmeat is eaten in Geneva with roast meat, and is much better than currant jelly or apple sauce. The melon must be in good order, and within three or four days of being ripe enough to eat.
Notes
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