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Glass-melon Preserves

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Melon and syrup work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 106 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Glass-melon Preserves

Ingredients

Directions

  1. Soak the melons in weak salt-water for 3 to 4 hours.

  2. Peel the melons and remove the seeds by making a small hole in each end and pushing them through with a quill.

  3. Soak the melons in salt-water for 6 hours.

  4. Soak in alum-water for 3 hours.

  5. Boil in clear water for a few moments.

  6. Soak in clear water for 12 to 14 hours.

  7. Boil in thin syrup until they become clear as glass.

  8. Remove the melons as they become clear and place them into a thick syrup.

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 + syruptop 20% of all pairs
    Smell alikelow
    Cooked together106 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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