Posted by: hearttohearthcookery | January 17, 2026

Take the Rine-A Taste of Hearth Cooking

Even though Amelia Simmons names the receipt (recipe) The American Citron in her 1796 receipt book American Cookery, the first step is Take the rine of a large watermelon not too ripe.  The fruit is an ancestor of the watermelon known today. It became know as the American citron melon due to is usage to replace the preserved fruit citron in this country.

Even though Amelia Simmons names the receipt (recipe) The American Citron in her 1796 receipt book American Cookery, the first step is Take the rine of a large watermelon not too ripe.  The fruit is an ancestor of the watermelon known today. It became know as the American citron melon due to is usage to replace the preserved fruit citron in this country.

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Posted in American citron melon, culinary history, food, food history, Preserving with sugar, receipts, recipes | Tags: , , , ,

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