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Pickled Cantaloupe
From The household cook book, 1902
Serves 9
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
717Calories
0 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories717 kcal
Protein0 g
Carbohydrates176 g
Fiber0 g
Sugars176 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium7.8 mg
Calcium15 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus8.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 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
Water201 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 402. The excerpt below is the record exactly as published.
PICKLED CANTELOPE.- Select melons which are neither soft. yellow, nor yet very green; pare, remove the seetls and soft inside, 542 SWEET PICKLES slice, and stick a clove with the blossom eiid taken ofp into each piece. Prepare a syrup of 3|- lbs. sugar to 2 quarts vinegar
Cook this with the app: pantry check, scaling, and the assistant.