Monday, May 10, 2010

Sour Canteloupe

CantaloupeLittle nuggets from yesteryear still ring true for today's economy.

As I paged through The Dutch Cookbook this morning to find the recipe share for today, Edna Eby Heller's closing quote fit perfectly, plus this recipe for Sour Canteloupe sounds unusually intriguing. It had my mouth watering. Here's the recipe, Ms. Heller's quote is at the end ;)

Sour Canteloupe

3 lbs. canteloupe rind
1 1/2 cups sugar
1/2 cup vinegar

Pare the cantalopue and cut rind into 2 inch pieces. Weigh and measure. Combine with sugar and vinegar. Cook together slowly until fruit is clear, about 45 minutes. Pack into jars and seal.

Make sure your jars are clean and sterilized. Pour boiling water into the jars, let sit while you prepare this sour cantaloupe recipe

In this land of thrift, not a thing can be wasted, not even the rind of the canteloupe. ~Edna Eby Heller

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