Melons Pickle
From The "Queen" cookery books: Pickles and Preserves, 1902
A good way to use melons that won't ripen.
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
1091Calories
0 gProtein
282 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1091 kcal
Protein0 g
Carbohydrates282 g
Fiber0 g
Sugars283 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium10 mg
Calcium17 mg
Iron0.1 mg
Magnesium5.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
a couple of melons before they are quite ripe, pare off the rinds, remove all the seeds, and slice the flesh about half an inch thick. Steep these in good white wine vinegar for a week or ten days, then cover them with cold fresh vinegar and simmer them very gently in this, till perfectly tender. Now drain them thoroughly on a reversed sieve, and when cold, stick each slice with a couple of cloves, put them into glass jars and cover with cold syrup made by boiling together a pint of water and lOoz. of sugar
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