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Cantaloupe Sweet Pickle
From The national course in home economics, 1917
Serves 12
Presented as published in 1917. 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
606Calories
2 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein2.2 g
Carbohydrates153 g
Fiber2.1 g
Sugars153 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium81 mg
Potassium419 mg
Calcium28 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus47 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A614 mcg
Vitamin E0 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate37 mcg
Choline0 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 267. The excerpt below is the record exactly as published.
CANTALOUPE 5WEET PICKLE. Pare the cantaloupes, remove the seeds and cut in strips. To seven pounds of fruit allow one-half as much of sugar and one pint of vinegar. Boil sugar and vinegar together, adding a few sticks of cinnamon and a few cloves
Cook this with the app: pantry check, scaling, and the assistant.