Photo: Sahand Babali
Estimated Nutrition (whole recipe, rough)
16
Calories
0g
Protein
0g
Fat
4g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp alum to 1 qt
- 1 tsp cinnamon to 4% tsp cloves tied in a bag
- 12 lbs
- 7 pts
- vinegar
- cinnamon
- cloves
Directions
1
To 12 lbs. rind use 7 pts. vinegar and 1 tsp alum to 1 qt. water. Pare off green part of rind of melon. Cut white part into strips and pour over boihng water in which alum has been dissolved. Leave over night. Drain and soak sev- eral hours in fresh water. Cook until tender; then make syrup of equal parts sugar and vinegar seasoned with 1 tsp cinnamon to 4% tsp cloves tied in a bag. Drop melon in, and cook until tender. Skim out, and place in jars. Boil syrup down, and pour over melon.
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 ·
Recipe sourced from
internet_archive