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Jenny Patterson cookbook, May 24, 1880
Page 67
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Sweet Pickle, __ (Mrs. [Mathews?]). Pare off all the green rind and take out all the heart of the melon: soak the pieces one day & night (24 hours) in alum water, and one day (12 hours) in salt water: then wash thoroughly to remove all taste of alum and salt, then pickle according to the following proportions, which will answer for peaches or any sweet pickle. To 7 obs. fruit, take 3 lbs. sugar and 1 qt. vinegar. spice.
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Sweet Pickle, __ (Mrs. [Mathews?]). Pare off all the green rind and take out all the heart of the melon: soak the pieces one day & night (24 hours) in alum water, and one day (12 hours) in salt water: then wash thoroughly to remove all taste of alum and salt, then pickle according to the following proportions, which will answer for peaches or any sweet pickle. To 7 obs. fruit, take 3 lbs. sugar and 1 qt. vinegar. spice.
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