Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 3 pounds of white sugar
- 5 pounds
- vinegar
Directions
Take ripe melons, remove seeds and peel, cut in small pieces and put them into a small jar, cover with hot vinegar. Let them stand until next day, then pour off vinegar, heat and pour on again, repeat this process until the fourth da}^, then weigh the melons and to every 5 pounds, add 3 pounds of white sugar. I quart of vinegar and spice to taste. They 'should be whole spices and 'tied in a linen cloth, sim- mer until tender. Take out fruit and boil the syrup until there is just enough to cover pickles.
MRS. H. L. WILLIAMS.