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Ripe Cantaleup Pickle
From The new Kentucky home cook book, 1884
Serves 7
Presented as published in 1884. 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
444Calories
4 gProtein
103 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein4.2 g
Carbohydrates103 g
Fiber5.2 g
Sugars97 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium70 mg
Potassium46 mg
Calcium35 mg
Iron1.9 mg
Magnesium9.5 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A0.7 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline0.8 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 59. The excerpt below is the record exactly as published.
RIPE CANTALEUP PICKLE. Cut the melons in pieces about two inches square ; pare off the outside and inside, leaving the melon about half an inch thick ; cover with vinegar, with a little salt in it, and let it stand two days. Then to seven pounds of melon take one quart of fresh vinegar, one pound of sugar, half an ounce of cloves, half an ounce of allspice, and half an ounce of celery-seed
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