vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Preserved Melon
From Cassell's dictionary of cookery, 1892
Serves 4
Store in glass bottles and tie down with bladder.
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
439Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein0.1 g
Carbohydrates113 g
Fiber0.1 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium599 mg
Potassium7.2 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 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
Water475 g
Estimated from matched ingredients across 4 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.
some middle- sized, not over-ripe, melons — they are better than large ones for this preserve — take out the pulp and seeds, from which press the juice. Wash the melons, and add the water to the juice to be reserved for making the syrup. Divide the melons into eight jiieces, lengthwise, and soak them for twenty-foui- hours in cold water, in which has been put salt and vinegar, allowing two tea-spoonfuls of white vinegar and one of salt to about every half gallon of water. Let the fruit be well covered and then drained; MEL (418) MIL have ready a syrup made -with the jiiice from pulp and seeds, boil a pound of good loaf sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.