Cantaloupe Pickle
From Raleigh recipe book, 1925
Recipe by Mrs. Van B. Mooke.
Presented as published in 1925. 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
Nutrition per serving
3320Calories
1 gProtein
859 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories3320 kcal
Protein0.6 g
Carbohydrates859 g
Fiber0.5 g
Sugars853 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium364 mg
Potassium660 mg
Calcium384 mg
Iron3.5 mg
Magnesium49 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline11 mg
Caffeine0 mg
Water6.6 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 38. The excerpt below is the record exactly as published.
CANTALOUPE PICKLE Peel and soak the young cantaloupes until perfectly fresh. Boil tender in ginger water. Take the cantaloupes out and let cool. Chop fine, one quart can of pineapple, two pounds of raisins, one-half ounce of ground cinnamon and stuff the cantaloupes, then tie them together. Make a syrup of vinegar and sugar, one pint sugar, one pound brown sugar, a few grains of allspice, several sticks of cinnamon bark
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