The 1901 Cookbook Archive
No. 3289 — Watermelon Preserve
English historical translation of Molokhovets recipe No. 3289 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the outermost green skin from watermelon, cut into pieces of any shape, cover with cold water and heat until the pieces begin to soften.
For each pound melon take 2 pounds sugar divided in two. Make syrup with one half and 1 glass water, first squeezing in the seedless juice of 2 lemons. The lemons' zest should first be rubbed into some of the allotted sugar.
Put the watermelon into the boiling syrup and cook over low heat, gradually sprinkling with the remaining finely pounded and sifted sugar.
Original source: Read Russian recipe No. 3289. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.