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Pickled Melon for Venison
From Cassell's dictionary of cookery, 1892
Serves 3
Let the vinegar cool before adding.
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
615Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein0.1 g
Carbohydrates151 g
Fiber0.1 g
Sugars152 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium6.4 mg
Calcium12 mg
Iron0.2 mg
Magnesium2.1 mg
Phosphorus6.7 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.8 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
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 917. The excerpt below is the record exactly as published.
melons about the size of a large orange, and before they are quite ripe. When peeled, and the seeds are taken out, slic« them into a bowl of good vinegar, and cover up for a week or more. At the end of that time di-ain the fruit, and simmer it until tender in an enamelled pan mth fresh vinegar. Again drain the sHces, and when dry make a thin syrup by boiling together a povmd of sugar
Cook this with the app: pantry check, scaling, and the assistant.