Rips Cantaloups Pickle
From Virginia Cookery-book, 1884
Serves 14
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
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 126. The excerpt below is the record exactly as published.
Rips Cantaloups Picklb. (Eastern Shore.) Seven pounds of cantaloupe-rind cut from a melon ripe but not soft. Peel thickly ; wash and drain thoroughly. To two quarts of vinegar add four pounds of brown sugar, and one ounce each of cinnamon, white ginger, and cloves, with the rind of two lemons
Cook this with the app: pantry check, scaling, and the assistant.