Spiced Cantaloupe
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
6469Calories
26 gProtein
1655 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories6469 kcal
Protein26 g
Carbohydrates1655 g
Fiber29 g
Sugars1640 g
Total Fat11 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1640 mg
Potassium5202 mg
Calcium340 mg
Iron14 mg
Magnesium452 mg
Phosphorus569 mg
Zinc14 mg
Copper2.8 mg
Manganese5.4 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)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)23 mg
Folate449 mcg
Choline4.1 mg
Caffeine0 mg
Water2866 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 26. The excerpt below is the record exactly as published.
Spiced Cantaloupe Peel rind and cut cantaloupe into one inch pieces. Soak over night in weak vinegar. To each seven pounds of fruit, add three pounds of sugar and eight sticks of cinnamon, one tablespoonful of whole cloves
Cook this with the app: pantry check, scaling, and the assistant.