Crystallized Watermelon

Melon d’Eau Cristallise

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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Method

Take the bright red heart of the Watermelon. Cut into dainty and fanciful forms, and place in a dish in the sun to dry. Make a syrup as directed above for Crystallized Fruits, and with the point of a long hat pin or hairpin immerse the Watermelon in it. Hang to dry from these points, and you will have a beautiful Crystallized Fruit, the dainty pink and red of the Melon showing through the transparent crystal icing. This is a beautiful confection for “red teas, ” “pink dinners, ” etc., where red or pink predominates in the decorations.