Watermelon Rind Preserves

Conserve d’Ecorce de Melon d’Eau

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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 Citron Preserves.