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 |
|---|---|---|
| Cantaloupe | 1 cup diced (160g) | 53 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 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
- eight pieces
- three-quarters pound sugar
- one tablespoonful of cloves
- a tablespoon of mace
- one dozen cantaloupes into quarters
- four large sticks of cinnamon
- vinegar
- cloves
- mace
- cinnamon
Directions
Cut one dozen cantaloupes into quarters ; if large, into eight pieces each. Pare them and cut the soft part out, then lay them in ajar and cover them with vinegar all night. The next morning to each pint of vinegar add three-quarters pound sugar, one tablespoonful of cloves, half a tablespoon of mace, four large sticks of cinnamon. Boil and skim it, then put in the rind and let it boil until transparent. Take it out and put it on dishes, leaving the syrup to boil for half an hour longer, and pour it on the cantaloupes while hot. When cold put in ajar and tie up.