Recipe Archives->Preserving->Melon Preserve 04

MELONS PRESERVED

Gather the melons when fresh and green; rub them smooth with a
coarse cloth; put them in strong salt and water; tie them down close
and set them by the fire; change them from top to bottom till quite
yellow, then put them in a skillet with layers of vine leaves and
strong salt and water, and a small piece of soda and alum.  Put it
over the fire at some distance till quite scalding hot, but not
boiling.  If not green in a few hours, change the water and leaves,
and put them on again; when green, drain them on a sieve, and throw
them in fresh water for three days, changing it every day.  Make a
thin syrup with one pound of sygar and a gallon of water boiled an
hour and cleared with the white of an egg.  When nearly cold, pour
it over them, repeating the same for a week, each day a little
warmer; the last day let them boil five minutes.

Printable version: melon-preserve04.txt.