Citron Melon Preserves

Name: Citron Melon Preserves
Ingredients: Citron melon; one lemon sliced to each pound of melon; as much sugar as there was melon

From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906

Presented as published in 1906. 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

803Calories

1 gProtein

210 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories803 kcal

Protein1.1 g

Carbohydrates210 g

Fiber2.8 g

Sugars203 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium4 mg

Potassium142 mg

Calcium28 mg

Iron0.7 mg

Magnesium8.6 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate11 mcg

Choline5.1 mg

Caffeine0 mg

Water89 g

As published

This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 13. The excerpt below is the record exactly as published.

Citron Mdon Preserves. Pare and cut the melon in small pieces. Boil gently until tender in just water enough to cover. Skim out and add as much sugar as there was melon. Boil an hour, add the melon and one lemon sliced to each pound of melon

Cook this with the app: pantry check, scaling, and the assistant.