Ingredients
- two pounds of white sugar to each of rind
Directions
1
Keep the rinds of cantelopes or watermelons in strong brine until you wish to preserve them ; then boil in fresh water until the salt is removed. Soak or boil a short time in weak alum water, then boil again in fresh water until there is no taste of alum left. Make a lich syrup of two pounds of white sugar to each of rind. When tlie syrup has boiled until well clarified, drop the rind in, and boil an hour. Lemon flavoring may be added and a few drops of citric acid to prevent sugar- ing.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
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