Cantaloupe Pickle
From Colonial recipes, from old Virginia and Maryland manors, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 24. The excerpt below is the record exactly as published.
CANTALOUPE PICKLE {Weldon) Pare the cantaloupes, cut a slit in the sides and remove the seeds. Put them in brine that will bear an egg. Let them remain 2 weeks or longer, then put them in cold water for 2 days, changing- the water 2 or 3 times. Then wrap them in corn blades and put them in a preserving kettle, and to 1 gallon of water take a piece of alum the size of a hickory nut
Cook this with the app: pantry check, scaling, and the assistant.