Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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 fruit
- half pounds sugar
- one ounce stick cinnamon
- eight successive days
- 1 table-spoon mustard
- 1 table-spoon sugar
- 1 tea-spoon salt
- 1 egg
- cinnamon
- cloves
- allspice
Directions
Select melons not quite ripe, open, scrape out the pulp, peel and slice; put the fruit into a stone jar, and, for five pounds fruit, take a quart vinegar and two and a half pounds 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 stick cinnamon, one of whole cloves, 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.
made mustard.
1 table-spoon mustard, 1 table-spoon sugar,
1 tea-spoon salt. 1| wine-glasses vinegar,
Let come to a boil.