The 1901 Cookbook Archive
No. 3404 — Preserved Melon
English historical translation of Molokhovets recipe No. 3404 from the 1901 Russian cookbook, retaining original methods and measures.
Choose a fully ripe pineapple melon, remove the outer rind and seeds and cut into even pieces at least as large as walnuts.
Put into a compotier, alternating fruit with an equal weight sugar. Tie with animal bladder and stand in cold water.
Boil the surrounding water for twenty minutes from the first boil and complete as described in the general note.
Historical editorial note: Melon is a low-acid fruit. The historical water-bath process is not safe modern home-canning guidance.
Original source: Read Russian recipe No. 3404. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.