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 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 7 pounds cantaloupe
- 4 pounds sugar
- 1 teaspoon ground cloves
- 2 teaspoons cinnamon
- 1/0 teaspoon ground mace
- a square of muslin
- 2 tea- spoons allspice
- 4 parts
Directions
7 pounds cantaloupe ; pare and cut in sections ; 4 pounds sugar, 1 pt. vinegar, 1/0 oz. ginger root, 1 teaspoon ground cloves, 2 tea- spoons allspice, 2 teaspoons cinnamon, 1/0 teaspoon ground mace; put the vinegar and sugar on to boil ; mix spices and divide into 4 parts ; put each part into a square of muslin and tie tightly and throw into the sugar and vinegar. When this mixture is hot add the cantaloupe and bring all to boiling point; take from fire and turn carefvTlly into a stone jar; stand in a cool place over night. Next day drain off all the liquor and boil up again and pour over ihe fruit; do this seven times. The last time boil juice until the consistency of syrup ; add fruit and bring all to boil . All fruits are fine done this way, cherries, pears, plums, quinces, watermelon rind and peaches. Mrs. McCullough, liaworth.