Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | 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
- five pounds of fruit take a quart of vinegar
- half pounds of sugar
- one ounce of stick cinnamon
- a quart of vinegar
- eight successive days
- cinnamon
- allspice
Directions
Select melons not quite ripe ; open, scrape out the pulp, peel and slice ; put the fruit in a stone jar, and, for five pounds of fruit take a quart of vinegar and two and a half pounds of sugar ; scald vinegar and sugar together, and pour over the fruit ; scald the syrup and pour over the fruit for eight successive days. On the ninth, add one ounce of stick cinnamon, one of whole clov^es and one of allspice. Scald fruit, vinegar and spices together, and seal up in jars. This pickle should stand two or three months before using. Blue plums are very nice prepared in this v/ay.