The 1901 Cookbook Archive
No. 3265 — Melon Preserve
English historical translation of Molokhovets recipe No. 3265 from the 1901 Russian cookbook, retaining original methods and measures.
Choose a not-quite-ripe melon, peel and discard the green rind, cut into squares or oblong pieces and weigh. Lower into boiling water, bring just to the boil, drain in a sieve and pour over iced cold water.
Place on a dish, moisten lightly with spirit and leave for ¼ hour. For 1 pound melon take 2 pounds sugar and 1 glass water.
Boil the syrup, add melon and cook gently until translucent. Alternatively make syrup with 1 glass water and 1 pound sugar, add melon when cooled and gradually sprinkle with the remaining pound sugar during cooking.
Original source: Read Russian recipe No. 3265. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.