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Muskmelon Pickle
From The Cook County cook book, 1912
Serves 10
Recipe by Mrs. A. L. Lansing, Flossmore, 111.
Presented as published in 1912. 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
627Calories
3 gProtein
160 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein2.8 g
Carbohydrates160 g
Fiber2.8 g
Sugars157 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium133 mg
Potassium682 mg
Calcium147 mg
Iron2.2 mg
Magnesium54 mg
Phosphorus60 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A737 mcg
Vitamin E0 mg
Vitamin K8.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate46 mcg
Choline3.2 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.
MUSKMELON PICKLE.— Pare and prepare 7 lbs. of musk- melon that are turned a little yellow on the inside. Let come to a boil, 3 lbs. of light brown sugar, 1 pt. vinegar, and a little stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.