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Spiced Melons
From Fruit recipes, 1907
Serves 10
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
651Calories
3 gProtein
163 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein3 g
Carbohydrates163 g
Fiber3.8 g
Sugars158 g
Total Fat1.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium44 mg
Potassium18 mg
Calcium14 mg
Iron1.2 mg
Magnesium6.2 mg
Phosphorus6.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline0.4 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 56. The excerpt below is the record exactly as published.
SPICED MELONS Quarter, peel, and cut into preferred size the pieces of melon. When weighed place in earthen jar; pour over them cold vinegar and let stand over night. Then drain .and for every seven pounds of melons make a syrup of three pounds of sugar, a teaspoon each of allspice and -cloves, a little grated nutmeg, and a few bits of stick cin- namo
Cook this with the app: pantry check, scaling, and the assistant.