Canteloupe Pickle
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 139. The excerpt below is the record exactly as published.
CANTELOUPE PICKLE. Slice and peel nice ripe melons, and pour weak vin- egar over them and let them remain over night. Then lay them in a colander and measure the weak vinegar. Take the same quantity of strong vinegar and to every quart allow two pounds of brown sugar. Let them boil one hour and twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.