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Preserved Winter Melons
From The encyclopaedia of practical cookery, 1892
Serves 9
Skim the syrup before pouring it over the 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
527Calories
3 gProtein
131 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein2.7 g
Carbohydrates131 g
Fiber9 g
Sugars119 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium37 mg
Potassium58 mg
Calcium133 mg
Iron1.9 mg
Magnesium8.9 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A1.9 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline1.4 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 512. The excerpt below is the record exactly as published.
Preserved Winter Melons. — (1) Select some ripe winter Melons, pare them, remove the seeds, and cut them into slices. Weigh them, and to every 5lb. of Melon allow 2Ub. of caster sugar and 2 pints of vinegar. Put the vinegar and sugar into a saucepan, and boil them up ; pour the syrup over the Melons, strain it oft", and boil up again, continuing in this way for five times in all ; then strain off, add 4oz. of cinnamon, the same of ginger-root, and a few cloves
Cook this with the app: pantry check, scaling, and the assistant.