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Cantaloupe Pickles
From The new home cook book, 1896
Serves 12
Presented as published in 1896. 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
492Calories
1 gProtein
128 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein1.2 g
Carbohydrates128 g
Fiber6.7 g
Sugars116 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium188 mg
Calcium136 mg
Iron1.7 mg
Magnesium28 mg
Phosphorus21 mg
Zinc0.5 mg
Copper0.1 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A88 mcg
Vitamin E0.6 mg
Vitamin K9.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate8.5 mcg
Choline2.5 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new home cook book (1896), page 62. The excerpt below is the record exactly as published.
Take fine ripe cantelopes, wash, pare and cut into small pieces, taking out the seeds; cover them with vinegar for twenty-four hours; throw away one quart of the vinegar to each quart remaining, allow three pounds sugar to a dozen cantelopes, three ounces stick cinnamon, two ounces cloves, two ounces of allspice (spices whole)
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