Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- one quart of the vinegar to each quart remaining
- three pounds sugar to a dozen cantelopes
- three ounces stick cinnamon
- two ounces cloves
- two ounces of allspice
Directions
Mrs. Earle. Take fine ripe cantelopes, wash, pare and cut into small pieces, taking out the seeds ; cover them with vinegar for twenty- four hours ; throw away one quart of the vinegar to each quart remaining, allow three pounds sugar to a dozen cantelopes, three ounces stick cinnamon, two ounces cloves, two ounces of allspice (spices whole), boil them with the vinegar, when well skimmed put in the fruit, boil fifteen minutes, then take out, boil and skim syrup, and pour boiling hot over the fruit.