| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Kentucky |
Canning, Fruits, Harned 1994, Kentucky, Shaker |
1 |
Batch |
INGREDIENTS
| 7 |
lb |
Watermelon rind; peeled |
| 2 1/2 |
qt |
;Water |
| 1/3 |
c |
Salt |
| 6 1/2 |
c |
Brown sugar |
| 2 |
c |
Vinegar |
| 1 |
c |
;Water |
| 1 |
tb |
Whole cloves |
| 2 |
|
Cinnamon sticks |
| 2 |
|
Lemons |
INSTRUCTIONS
Pare off the outer green from watermelon rind and cut in 1" squares. Put in
large bowl and pour over them the salt and water mixed. Let soak for three
days. Drain and let stand in fresh water for one hour.
Make a syrup of sugar, vinegar, water and spices. Cut the lemon (rind and
all) paper thin. Put melon and lemon into hot syrup and boil until
watermelon is clear. Seal in jars.
From South Union, Ky. In _The Shaker Cook Book: Not by Bread Alone_ by
Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg. 183.
Library of Congress Catalog Card Number 53-5248. Typed for you by Cathy
Harned.
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