Spiced Cantaloupe

Name: Spiced Cantaloupe
Ingredients: Pare the fruit and slice, boil tender; make a sirup of 3 pints of vinegar; 3 pounds of sugar; a quarter ounce each of cloves; 1 ounce of cinnamon

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

6690Calories

26 gProtein

1646 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories6690 kcal

Protein26 g

Carbohydrates1646 g

Fiber29 g

Sugars1631 g

Total Fat11 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium1479 mg

Potassium5201 mg

Calcium430 mg

Iron14 mg

Magnesium462 mg

Phosphorus620 mg

Zinc14 mg

Copper2.9 mg

Manganese6.6 mg

Vitamin D0 mcg

Vitamin C346 mg

Vitamin A7367 mcg

Vitamin E0.6 mg

Vitamin K96 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)22 mg

Folate448 mcg

Choline3.8 mg

Caffeine0 mg

Water4225 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 69. The excerpt below is the record exactly as published.

Spiced Cantaloupe (Mrs. John Y. Boyd.) Pare the fruit and slice, boil tender and press out fruit under a weight. For every 7 pounds of fruit, make a sirup of 3 pints of vinegar, 3 pounds of sugar. Boil until thick, then put into the sirup a quarter ounce each of cloves and mace, 1 ounce of cinnamon

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