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Pickled Melons to Serve with Venison
From Cassell's dictionary of cookery, 1892
Serves 3
Strain cloves from syrup before pouring over melons.
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
479Calories
0 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein0.3 g
Carbohydrates116 g
Fiber1.7 g
Sugars113 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium58 mg
Calcium47 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1.9 mg
Caffeine0 mg
Water309 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 2206. The excerpt below is the record exactly as published.
some small melons, not fully ripe, skin, seed, and slice them, put them in an earthen jar, and pour over them as much vine- gar as will cover them. Let them lie for eight or ten days. Drain them, put them into a saucepan, pour fresh vinegar upon them, and simmer gently till they are so tender that a fork will pierce them easily. Drain and dry them on a sieve. Put them into largo wide-mouthed glass bottles, pour thin syrup over to cover them entirely, and leave them in a cool place for about eight or nine days. Pour half the liquor from them, and fill the bottles with vinegar which has been boiled and allowed to cool. Cover the bottles with skin, and store the pickle for use. The ingredients for the sjTup should be in the following pro- portions : twelve ounces of sugar, one pint of water, three cloves
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