Melons

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 (14)
For filling the melons
For the pickle
Instructions (8)
  1. Scoop your melons clean from the pulp.
  2. Fill them with scraped horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, and tie them up.
  3. Take the best white wine vinegar, a quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or a little ginger.
  4. Let the vinegar and spice boil together.
  5. When boiling hot pour it over the fruit, and tie them down very close for two or three days.
  6. If you wish to have them green, let them be put over a fire in their pickle in a metal pot, until they are scalding hot and green.
  7. Then pour them into pots, and stop them close down.
  8. When cold, cover them with wet bladder and leather.
Original Text
Melons. Scoop your melons clean from the pulp; fill them with scraped horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, and tie them up. Afterwards take the best white wine vinegar, a quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or a little ginger; let the vinegar and spice boil together, and when boiling hot pour it over the fruit, and tie them down very close for two or three days; but, if you wish to have them green, let them be put over a fire in their pickle in a metal pot, until they are scalding hot and green; then pour them into pots, and stop them close down, and, when cold, cover them with wet bladder and leather.
Notes
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