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Melon Preserve with Ginger
From The encyclopaedia of practical cookery, 1892
Serves 3
Cover the Melon in jars with rich syrup and seal air-tight.
Presented as published in 1892. 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
522Calories
11 gProtein
117 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein11 g
Carbohydrates117 g
Fiber12 g
Sugars19 g
Total Fat4.6 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium98 mg
Potassium2512 mg
Calcium102 mg
Iron4.2 mg
Magnesium261 mg
Phosphorus207 mg
Zinc2.1 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate69 mcg
Choline174 mg
Caffeine0 mg
Water492 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 512. The excerpt below is the record exactly as published.
4lb. of ginger. Scrape the ginger and keep the scrapings. Pour over the ginger lqt. of boiling water, and let it stand for two days. Put the scrapings into water over the fire, and boil up. Scald the Melon with the liquor, but do not soften it too much ; then cut it into pieces as much like preserved ginger as possible. Make a syrup of loaf sugar and water, in the proportion of lib. of sugar to lqt. of water
Cook this with the app: pantry check, scaling, and the assistant.