The American Citron

Candied watermelon rind that is used as an ingredient in some pies.

The American Citron

Take the rine of a large watermelon not too ripe, cut into small pieces, take two pound of loaf sugar, one pint of water, put it all into a kettle, let it boil gently for four hours, then put it into pots for use,

• Watermelon Rind How big is a large 18th century watermelon? I will let you know next summer when we grow some. For now, I used half of a huge grocery store one. 
• Sugar Two Pounds (4 cups)
• Water enough to cover

1. Cut off the rind and cut into little pieces (I made mine about 1 inch squares) 
2. Put in pot, cover with water and add the sugar
3. Boil gently, adding more water as needed, for a couple of hours
4. Let the water boil off gradually, until you are left with a syrup. Use very low heat during this stage, and stir regularly.
5. Let cool slightly and pour off into your container (a glass canning jar works).
6. Clean your pot immediately, you know you won't want to deal with that later...
7. Store in a cool place

Indian Slapjack

So Good! These are creps made with corn, or "Indian" meal. They are my favorite breakfast food so far. Also good for supper and dinner. This recipe makes enough to feed the regiment.

Indian Slapjack.

One quart of milk, 1 pint of indian meal, 4 eggs, 4 spoons flour, little salt, beat together, baked on griddles, or fry in a dry pan, or baked in a pan which has been rub'd with suet, lard or butter. 

• Milk 4 cups
• White (flint) corn meal 2 cups
• Eggs 4 "large" or 3 "super jumbo"
• Flour 1/2 cup
• Salt
• Butter

1. Soak the corn in the milk for a few minutes, add the eggs flour and salt. 
2. Heat up your pan and melt a spoon of butter in it. Pour in your batter, enough to just about fill the pan. Flip. Eat. Repeat. 

Observations:

When first experimenting with these, I tried to cook them all the different ways she suggests. They come out the best when you cook them on the griddle with lots of butter. It gets a little confusing when you don't quite know the difference between a griddle and a pan, or what she means by frying or baking. Am I supposed to put the griddle in the oven? How do you fry something without fat? I am thinking that a pan has sides, where a griddle does not. Frying is on the hearth, where baking is on the oven.