Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Melon | not in our table | 0 |
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
- three pounds brown sugar
- three ounces cinna- mon
- twelve melons take three ounces cinna- mon
- vinegar
- cloves
- allspice
Directions
Mrs. Wicker. Take ripe melons, wash, pare and take out the seeds, cut them in slices; put them in a stone jar, cover with vinegar, and let them stand twenty-four hours. Take out, and to each quart of fresh vinegar add three pounds brown sugar ; for twelve melons take three ounces cinna- mon, two of cloves, two of allspice ; boil the sugar and spices in the vinegar ; skim it well, then put in the melons and boil for twenty minutes ; let the syrup boil a few minutes after taking them out, then pour it over them.