Cantaloupe Sweet Pickle
From La cuisine creole, 1885
Keep in a cool place.
Presented as published in 1885. 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
5389Calories
4 gProtein
1391 gCarbs
5 gFat
Full nutrition (24 nutrients)
Calories5389 kcal
Protein3.6 g
Carbohydrates1391 g
Fiber3.5 g
Sugars1393 g
Total Fat5.1 g
Sodium146 mg
Potassium720 mg
Calcium53 mg
Iron2.4 mg
Magnesium61 mg
Phosphorus75 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin C48 mg
Vitamin A1023 mcg
Vitamin K12 mcg
Vitamin B60.2 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate62 mcg
Water398 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 46. The excerpt below is the record exactly as published.
CANTALOUPE SWEET PICKLE. Take a ripe cantaloupe, quarter it, remove the seeds and eut it into pièces an inch square. Put the eut pièces in a stone crock, and pour on scalding vinegar ; when it cools beat it again, and retum it to the can- 112 LA CUISINE CREOLE. taloupe. Repeat thîs next day. On the fourth dsj take out the fruit and add fresh vinegar to cover it. To every quart of this vinegar add three pounds of loaf sugar, and flve pounds of cantaloupe. Put to them nutmeg, cinnamon and mace
Cook this with the app: pantry check, scaling, and the assistant.