Sweet Pickles of Cantaloupe
From San Rafael cook book, 1906, 1906
Serves 8
Do not use for 2 weeks.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 86. The excerpt below is the record exactly as published.
SWEET PICKLES OF CANTALOUPE— Mrs. Southard Hoffman. For 5 gals of pickles buy 12 cantaloupes. Cut in strips about the- size served at table and peel carefully and place in stone jar and pour over them sufiBcient boiling cider vinegar to cover them. Scald vinegar every other day for 9 days and let stand 3 days, on the fourth make a syrup of 3 lbs. of cube sugar and one qt of vinegar to every 7 pieces of melon. Boil syrup % hour and add 4 sticks of cinnamon broken in 2 in. pieces, 6 roots of ginger, 1 pinch of whole mace, 1 tablespoon' whole clove
Cook this with the app: pantry check, scaling, and the assistant.