Watermelon Rind Preserves

Conserve d’Ecorce de Melon d’Eau

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • To Every Pound of Watermelon Rind, a Pound of Sugar
  • A Teaspoonful of Alum to Every Quart of


Cut the watermelon rind into thin slices, and throw into a bucket of fresh water, into which you have dissolved a teaspoonful of alum for every quart of water. Let them remain for several hours, until they grow crisp, and then proceed in exactly the same manner as in the recipe for Lemon or Citro