The 1901 Cookbook Archive
No. 3337 — Melon Syrup for Ice Cream
English historical translation of Molokhovets recipe No. 3337 from the 1901 Russian cookbook, retaining original methods and measures.
Choose the ripest, most fragrant melons, peel as for eating and chop into very small pieces. Put into jars in layers with sugar.
Because melon is not acidic, lemon juice or citric acid may be added. Then proceed as for pineapple syrup in recipe No. 3336.
Use the remaining melon pieces in compote.
Historical editorial note: The linked three-day sun-steeping process is archival, not a validated safe method for storing melon syrup.
Original source: Read Russian recipe No. 3337. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.