Melons in Pickle

Name: Melons in Pickle
Ingredients: one and a half pints of vinegar; l|lb. of sugar; some broken cinnamon; white peppercorns; lemon peel; twelve cloves; a little ginger

From The "Queen" cookery books: Pickles and Preserves, 1902

Tie down jars with parchment soaked in brandy.

Presented as published in 1902. 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

2991Calories

6 gProtein

741 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories2991 kcal

Protein5.6 g

Carbohydrates741 g

Fiber32 g

Sugars689 g

Total Fat10 g

Saturated Fat2.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.3 g

Omega-30.4 g

Cholesterol0 mg

Sodium276 mg

Potassium819 mg

Calcium576 mg

Iron9.1 mg

Magnesium186 mg

Phosphorus114 mg

Zinc1.8 mg

Copper0.4 mg

Manganese37 mg

Vitamin D0 mcg

Vitamin C130 mg

Vitamin A7.9 mcg

Vitamin E5.5 mg

Vitamin K85 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate29 mcg

Choline31 mg

Caffeine0 mg

Water768 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.

Melons in picTcle. — Choose melons that are not too ripe, peel them, cut them in slices, scoop out all the pithy part, and lay them in preserving jars. Boil one and a half pints of vinegar with l|lb. of sugar, some broken cinnamon, white peppercorns, lemon peel, twelve cloves, and a little ginger

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