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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 61

61 To Make Imperial Water To 2 Ounces of Cream of Tartar take 10 Oz. of Sugar which boil a quarter of an hour in 2 gallons of water - and pour it over the skins of 4 Lemons - Bottle it when Cold -

Ripe Melon to resemble Ginger
by Miss Mitchell  - 1818  - 
Pare off the rhind take out the Seeds cut it into small pieces let it lye two days in Salt and water then put it in [fresh water?] changing the water morning and evening for 4 or 5 days - take some of the best white Ginger scrape off the outside, then put the melon and Ginger into a Jar - and pour a thin Syrup boiling hot over them - put the syrup to the Boil every morning for 5 or 6 days always covering the Jar close; when it is put back upon the Melon, [Then?] make a Syrup of a proper thickness and let your melon Boil in it a quarter of an hour To every English pint of Syrup put the rind of a Lemon cut into Straws very fine this sweetmeat ought to be

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61 To Make Imperial Water To 2 Ounces of Cream of Tartar take 10 Oz. of Sugar which boil a quarter of an hour in 2 gallons of water - and pour it over the skins of 4 Lemons - Bottle it when Cold - Ripe Melon to resemble Ginger by Miss Mitchell - 1818 - Pare off the rhind take out the Seeds cut it into small pieces let it lye two days in Salt and water then put it in [fresh water?] changing the water morning and evening for 4 or 5 days - take some of the best white Ginger scrape off the outside, then put the melon and Ginger into a Jar - and pour a thin Syrup boiling hot over them - put the syrup to the Boil every morning for 5 or 6 days always covering the Jar close; when it is put back upon the Melon, [Then?] make a Syrup of a proper thickness and let your melon Boil in it a quarter of an hour To every English pint of Syrup put the rind of a Lemon cut into Straws very fine this sweetmeat ought to be