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 |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 tea- spoon ground mace
- 1 tea- spoon cloves
- 1 large teaspoon cinnamon
Directions
(^ Short process.) S poi"<nds melon rind, 1 qt. cider vinegar, G pounds sugar, 1 tea- spoon ground mace. 1 teaspoon allspice, 1 teaspoon ginger. 1 tea- spoon cloves, 1 large teaspoon cinnamon; tie sj^ices in a bag and
boil in vinegar and sugar. "While lioilijig pour over the melon rind which has been prepared as follows : Peel rind and cut in inch lengths; put over fire in cold water and cook slowly until tender, drain; put in crock and cover with the boiling syrup. Pen* three days drain the rind; let tlK- syrup come to a boil and pour back on rind. The third day lieat syrup and rind to the boiling point and place in glass jars and seal. Cora D. Danforlh, Kane, Pa.
250 THE WARREN COOK BOOK.