Spiced Cantaloupe
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Watch carefully to avoid softening the fruit.
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 89. The excerpt below is the record exactly as published.
Spiced Cantaloupe. Select small nutmeg melons, a little green, not hard, neither quite ripe. . Cut them into sections as the rind is marked; pare, remove the seeds, scrape out clean; weigh the pieces. To each seven pounds allow four pounds of brown sugar and one pint of best vinegar
Cook this with the app: pantry check, scaling, and the assistant.