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To Crystallize Cantaloupes
From The new Annie Dennis cook book, 1905
Serves 6
If the syrup will not cover the rinds, boil half of the cantaloupe for half an hour and dry in the sun.
Presented as published in 1905. 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
218Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories218 kcal
Protein0 g
Carbohydrates56 g
Sugars57 g
Total Fat0.2 g
Sodium0.6 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 19. The excerpt below is the record exactly as published.
To Crystallize Cantaloupes Take young cantaloupes, after the seed are well formed. Slice, peel, and take out the inside. Put them in weak brine, or lime water, for twenty-four hours; then soak them until fresh, in cold water. If salt water is used instead of lime water, the rinds will have to be soaked in weak alum water until brittle. Soak them in cold water until the alum is out of the rinds. Have ready a tea made of white ginger, or whatever spice flavor is preferred; boil the rind in this until it is tender ; take it out of the tea, and drain on a cloth for a few minutes; then pack it in sugar, using three- quarters of a pound of suga
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