Spiced Cantaloupe

Ingredients

• cantalopes fit for the table
• three pounds of light-brown sugar
• half an ounce of cloves
• the same of cinnamon in sticks
• half an ounce of blades of mace
• one quart of juice

Method

1. 1

   Take cantaloupes fit for the table, cut them in half, scrape out all the seeds, slice and pare them, put them in an earthen pan, and cover them with good cider-vinegar; let them stand twenty-four hours, then strain off the juice and vinegar, measure one quart of juice for each preserving-kettle of fruit that you may have, and to every quart add three pounds of light-brown sugar, half an ounce of cloves, the same of cinnamon in sticks, and half an ounce of blades of mace; put the vinegar and spice over the fire with the melon and boil fifteen minutes; take out the melon and lay it in jars three parts full; boil the syrup fifteen minutes more and pour over hot.

2. 2

   When cold, close the jars.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 134. The excerpt below is the record exactly as published.

cantelopes fit for the table, cut them in half, scrape out all the seeds, slice and pare them, put them in an earthen pan, and cover them with good cider-vinegar ; let them stand twenty- four hours, then strain off the juice and vinegar, measure one quart of juice for each preserving-kettle of fruit that you may have, and to every quart add three pounds of light-brown sugar, half an ounce of cloves, the same of cinnamon in sticks, and half an ounce of blades of mace

Cook this with the app: pantry check, scaling, and the assistant.