Spiced Cantaloupe

Name: Spiced Cantaloupe
Ingredients: Pare, slice and weigh your cantaloupes; one-half pound of sugar for each pound of fruit; cover with vinegar; a small quantity of stick cinnamon; a few whole cloves; a little mace

From The Germantown D. A. R. cook book, 1907

Presented as published in 1907. 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

1922Calories

4 gProtein

495 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1922 kcal

Protein4.1 g

Carbohydrates495 g

Fiber7.9 g

Sugars488 g

Total Fat3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium151 mg

Potassium774 mg

Calcium126 mg

Iron2.9 mg

Magnesium75 mg

Phosphorus83 mg

Zinc2.2 mg

Copper0.4 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A1024 mcg

Vitamin E0.6 mg

Vitamin K21 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.2 mg

Folate63 mcg

Choline2.4 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 4. The excerpt below is the record exactly as published.

SPICED CANTALOUPE Pare, slice and weigh your cantaloupes, pack close in porcelain dish, and cover with vinegar. Allow them to stand over night. Remove fruit and add to the vinegar one-half pound of sugar for each pound of fruit. Put vinegar and sugar to boil and when it boils add the fruit cut in sections and a small quantity of stick cinnamon, a few whole cloves and a little mace

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