The 1901 Cookbook Archive
No. 3266 — Melon Preserve, Another Method
English historical translation of Molokhovets recipe No. 3266 from the 1901 Russian cookbook, retaining original methods and measures.
Peel a not-quite-ripe melon, cut into pieces or decorative shapes and weigh. Sprinkle thoroughly with spirit, then with ½ pound sugar, and keep on ice for two hours.
Boil syrup from the remaining 1½ pounds sugar, cool and pour over the melon. The next day drain, boil and cool the syrup before pouring over again.
On the third day boil melon together with the syrup and reduce until properly cooked.
Original source: Read Russian recipe No. 3266. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.