Cantaloupe Preserves
From Colonial recipes, from old Virginia and Maryland manors, 1907
If any seasoning is left, add it to the syrup while boiling.
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
Nutrition per serving
1948Calories
4 gProtein
489 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1948 kcal
Protein4.4 g
Carbohydrates489 g
Fiber11 g
Sugars463 g
Total Fat2.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium136 mg
Potassium608 mg
Calcium251 mg
Iron2.8 mg
Magnesium76 mg
Phosphorus83 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water4591 g
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.
1 gallon of water take a piece of alum the size of a hickory nut. Pour this over the cantaloupes and let them simmer not more than % hour, then put them in cold water for 2 or 3 hours, then press all the water from the fruit with a linen towel. Cut up some of the soft cantaloupes and put them with the filling which is made by adding mace, ginger, lemon rinds, and cloves. Boil the rind of 4 of 5 lemons before using it. When all is well mixed, fill the fruit. Put the filled fruit into a preserving kettle (after the canta- loupes have been tied well together so the filling can not come out), and boil them until tender in a syrup made out of sugar and vine- gar, 1 pound sugar and 1 pint vinegar
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