Yield: 6 servings
Measure | Ingredient |
---|---|
10 pounds | Chopped melon |
2 \N | Lemons |
2 quarts | Cold water |
¼ pounds | Preserved ginger or ginger root |
10 pounds | Sugar |
Pare watermelon. Discard rind and all of the pink portion. Grind white portion through food chopper, using the coarse knife. Use the following proportions:
Combine melon and water. Cook slowly until melon is clear. Add sugar, sliced lemon, and ginger, cut in small pieces. Cook slowly until thick. Mrs. Mary V. Jones, Scottsville, VA.