Cantaloupe Pickle
From How we cook in Tennessee .., 1906
Serves 10
Recipe by Mrs. H. R. Lancaster.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 167. The excerpt below is the record exactly as published.
Cantaloupe Pickle. — Slice and peel fine, ripe cantaloupe, pour weak vinegar over it, and let remain over night ; lay them in a colander and measure this vinegar; take the same quantity of strong vinegar, and to every quart allow two pounds brown sugar; let boil one hour and twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.