vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cantaloupe Sweet Pickle
From Superior cook book, 1905
Serves 7
Recipe by Mrs. J. M. Perkins.
Presented as published in 1905. 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
771Calories
0 gProtein
193 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein0.3 g
Carbohydrates193 g
Fiber0.7 g
Sugars189 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium62 mg
Potassium366 mg
Calcium185 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline4.7 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 115. The excerpt below is the record exactly as published.
Cantaloupe Sweet Pickle. Use melons that are not quite ripe, scrape out pulp, peel and cut into slices I inch thick; lay these in weak brine over night, drain, wipe dry and drop into syrup made as follows: To, 3 lbs. light brown sugar add 1 qt. cider vinegar, 1 tea- spoon cloves and 1 tablespoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.