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Common Sweet Pickle of Melon
From Modern cookery, in all its branches, 1884
Serves 3
Serve with roast mutton, hare, and venison.
Presented as published in 1884. 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
700Calories
2 gProtein
172 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein2.3 g
Carbohydrates172 g
Fiber12 g
Sugars148 g
Total Fat4.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium139 mg
Potassium548 mg
Calcium354 mg
Iron5.2 mg
Magnesium102 mg
Phosphorus48 mg
Zinc0.8 mg
Copper0.2 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A2.8 mcg
Vitamin E3 mg
Vitamin K48 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate9.9 mcg
Choline16 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 466. The excerpt below is the record exactly as published.
Common Sweet Pickle of Melon. — Prepare the fruit as above. In a fortnight simmer it until tender ; drain, and lay it into jars, and pour on it while just warm, a pickle made with a pound and two ounces of coarse brown sugar, twenty cloves, and half a drachm of cinnamon to the pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.