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Dessert

Glass Melons and Citrons

A preserved fruit made from citron and glass melon with sugar syrup, lemon peel, and ginger.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Melon and peach share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and cooks put them together in 65 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Glass Melons and Citrons

Ingredients

Directions

Prepare the fruit

  1. Gather the citron and glass melon when nearly ripe, peel them thin, and scrape out all the seeds.

  2. Cut baskets or edge the halves with a scullop or point.

Parboil the fruit

  1. Put them in a preserving kettle with enough water to cover, peach leaves, and alum.

  2. Boil for 1 hour, then let cool and boil for another 30 minutes in clear water.

Make the syrup and finish

  1. Make a syrup with 1¼ pounds of sugar and 1 pint of water, then boil.

  2. Add the melons to the syrup and cook until clear.

  3. Remove the melons and add lemon peel and ginger to the syrup.

  4. When thick, pour the syrup over the melons.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Melon + peachtop 3% of all pairs
    Smell alikestrong
    Cooked together65 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Melon + gingertop 7% of all pairs
    Smell alikemoderate
    Cooked together342 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Peach + gingertop 8% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Peach + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Citron
Forms the main fruit body, holding its shape and texture through long cooking.
Glass melon
Provides the translucent fruit pieces that become clear as they cook in syrup.
Sugar
Sweetens the fruit and, as the syrup thickens, preserves it and gives it body.
Alum
Firms the fruit tissue so it stays crisp rather than turning soft during boiling.

The step that matters

Cooking the melons until clear. Cooking slowly in syrup lets sugar gradually replace the water in the fruit, making it clear and firm. Boiling too hard or too briefly can leave it cloudy, soft, or tough.

Swap the lemon

How well each one fits the dish's main ingredients (melon, peach, sugar, ginger):

  1. Pearfits better
  2. Apricotfits better
  3. Vanillafits better
  4. Lemonthe original

Fit is the average pairing score against melon, peach, sugar, ginger. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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