Preserve (Ripe Melon)
From Hilda's "where is it?" of recipes, 1891
This method is tedious but rewarding; it will keep for years.
Presented as published in 1891. 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
14995Calories
30 gProtein
3831 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories14995 kcal
Protein30 g
Carbohydrates3831 g
Fiber24 g
Sugars3814 g
Total Fat16 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium2794 mg
Potassium142 mg
Calcium66 mg
Iron11 mg
Magnesium17 mg
Phosphorus99 mg
Zinc1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C577 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 58. The excerpt below is the record exactly as published.
PRESERVE {RIPE MELON). (A very old Cape Recipe.) Ingredients. 8 lbs. of Sugar, boiled with the same 6 lbs. of Melon, ripe, quantity of Water into a Syrup i oz. of White Ginger, clarified with an Egg. Take a large ripe melon (not too soft) ; cut into large slices ; prick with a fork, peeling the slices very thinly and removing the seeds. Lay the pieces in a basin, cover with cold water, in which is a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.