Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cantaloupe | 1 cup diced (160g) | 53 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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-quarters pound of havana sugar
- half ripe cantaloupe can be used
- ginger
- lemon peel
Directions
To each pound of fruit put three-quarters pound of Havana sugar, or half a pound loaf sugar. Do not pare any of the fruit except peaches. The fruit must be cut as thin as possible in slices. Peaches, pears, apples, or quinces, and half ripe cantaloupe can be used. Mix all well together, and let it stand twelve or fourteen hours, or till it floats in juice, then put it in the skillet and let it boil until it looks clear. It takes double the time to boil that any other preserve does. Add ginger and lemon peel.