Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 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 |
| 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
- seven pounds of melons when they are nearly ripe enough to eat
- three pounds of sugar
- two ounces of cinnamon
- half ounces cloves
- one ouuce sweet pickle eecipes
- cinnamon
Directions
Take seven pounds of melons when they are nearly ripe enough to eat, but not yellow ; lay them in weak brine all night ; then take a lump of alum the size of a hickory nut and drop in the water, in which boil the fruit half an hour. Add to the fruit three pounds of sugar, two ounces of cinnamon, one ouuce
SWEET PICKLE EECIPES. 41
of mace, and one and a half ounces cloves. Boil the vinegar, sugar, and spice, and pour boiling hot over the fruit. If you want the pickle to keep well, put the whole on the fire and scald twenty minutes ; it is then fit for the table. — Mrs. H. Spears.