Estimated Nutrition (whole recipe, rough)
Counts 4 of 8 ingredients — the other 4 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Fruit | not in our table | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
| 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
- one pound of sugar to each pound of fruit
- four pounds of fruit one pound of cider vinegar
- a pound of white sugar to every pound of fruit
- one inch thick
- one honr in weak alum water
- mace
- ginger
- mustard
Directions
Slice the cucumbers about one inch thick, and boil for one honr in weak alum water ; take out and lay in cold water ; let remain till perfectly cold ; then boil again in fresh alum water half an hour ; drain the fruit well ; make a syrup of one pound of sugar to each pound of fruit ; to four pounds of fruit one pound of cider vinegar ; boil the syrup ; then put in the fruit and boil it till transparent. Add mace, and if the syrup is not thick enough continue to boil after the fruit is removed. Whea cold, sprinkle in some white mustard seed. — Misa A. SWEET PICKLE.
The rind of either cantaloupe or watermelon (last pre- ferred). Shape as you like. Soak all night in salt water, then in fresh water until free from salt. Boil half an hour in weak alum water, then in clear water until tender. Add now a pound of white sugar to every pound of fruit, with water enough to cover fruit. Flavor with raw sliced ginger, mace, and white mustard seed. Cook until transparent. If syrup gets low, add hot water. Cinnamon can be also used in seasoning. — Mrs. J. S. Brent.