Regency Dish: Melon Citron

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To make Melon Citron TAKE middling sized melons when half ripe cut them in quarters take away the seed and lay the melons in salt and water for three days Have ready a thin syrup then drain and wipe dry the quarters put them into the sugar and let them simmer a quarter of an hour the next day boil them up again and so on for three days then take them out and add to the syrup some moun tain wine a little brandy and more sugar clarify it and boil it nearly to a candied height put the melons into it and boil them five minutes then put them in glasses and cover them close with bladder and leather

Recipe appeared in The Art of Cookery Made Easy and Refined
Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, and Tradesman (1802).

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4 Responses to Regency Dish: Melon Citron

  1. Nancy Mayer says:
    March 8, 2024 at 8:32 am

    I wonder what mountain wine was. Also, they seem to have cooked everything even things like melons that taste better fresh.

  2. Anonymous says:
    March 9, 2024 at 4:20 am

    Such a weird recipe…