Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mace | 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
- a quart of vinegar to a gallon of sirup
- a gallon of sirup
- vinegar
- nutmeg
- cloves
- cinnamon
- mace
- black pepper
Directions
MRS. I. B. HOWELL.
Use the melons when almost ripe. To thirty pounds of melon use fifteen pounds of sugar. Make a sirup of the sugar, with a little water, slice the melon in thick slices — in the natural creases — put in a pan, and pour the sirup over it, and let it stand all night. In the morning, pour off the sirup, and boil for an hour or more, then put in the melon and boil for several hours. Add the spices and vinegar, (about a quart of vinegar to a gallon of sirup), an hour or so before taking from the stove. Use nutmeg, cloves, cinnamon, mace and black pepper to taste, and more vinegar if you wish it like pickles, or less, if like preserves.