Cooked Muskmelon (1919) ★

I was keen to try this recipe because it seems so different from anything we would do today. Plus it was taken from a vegetable cookbook, when today melons are considered a fruit.

Original Recipe:


Miss Corson, in one of her lectures, gives the following directions for making a very nice dessert from muskmelons:—Make a rich syrup from a pound of white sugar to half a pint of water. Pare and slice the melon and boil it gently in the syrup five to ten minutes flavoring with vanilla or lemon. Then take it up in the dish in which it is to be served, cool the syrup and pour it on the melon. To be eaten cold.

The Verdict:
No. Just, no. I'm already so-so about cantaloupe when it's raw, but cooked is just wrong. It's all soggy and the texture is gross. It also definitely wasn't improved by sugar and flavouring. I couldn't even finish one piece. To me, this recipe is pointless. It's quicker, easier, and tastier to just eat the melon raw.

Modernized Recipe:
(Adapted from Vaughan's Vegetable Cook Book)

1 pound SUGAR
1 cup WATER

1. Cut the cantaloupe into small pieces, leaving out the seeds and rind.
2. In a large saucepan, bring the sugar and water to a boil. Add the cantaloupe and simmer for 5 - 10 minutes or until tender. Flavour as desired.
3. Let cool before serving.

Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.


  1. I have to say, it doesn't look all that appetising. It looks a bit like raw salmon. Interesting idea though.

  2. It looks like a watered-down version of the Pumpkin Chips from Miss Leslie's Directions for Cookery- which was actually really good when I tried it. I would guess that it's for people who got used to the taste of preserved everything just like we still pickle cucumbers.