Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | 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
- 2 wide
- ten cents' worth of alum will make a strong solution in water to cover the rind
- 24 whole cloves
- 2 lem- ons
- cloves
- vinegar
Directions
Mrs. Thomas Beckett.
Pare off the dark-green rind and scrape the soft pulp from the melon. Cut in pieces about 2 inches long and il/2 wide; soak in brine over night, rinse in clear, running water, and soak over night in alum water. (Ten cents' worth of alum will make a strong solution in water to cover the rind from fair-sized melon.) Rinse in running water ; soak another night in clear water ; weigh melon, and sugar pound for pound. Place sugar with just enough water to dissolve it in a preserving kettle. Boil syrup hard for 15 minutes; drop in melon; boil slowly at least 3 hours. Place squares on platters and place in hot sun to bleach 1 hour. Add to syrup 24 whole cloves, juice and rind of 2 lem- ons ; the rind cut small and cooked tender in a little water first. Add about Y^ cup vinegar. Boil the melon again in this spiced syrup about 10 minutes ; take out once more to bleach ; put back to heat in syrup. Put in jars with syrup in each, although do not allow syrup to become dark, nor boil, while your rind is bleaching.