Print
Email
Add a photoServings: 1
Ingredients
- Â Â weak brine
- 7 lb cantaloupe
- Â Â alum
- 3 lb sugar
- 2 ounce cinnamon
- 1 ounce mace
- 1Â 1/2 ounce cloves
- Â Â vinegar
Directions
- Seven lb. melon, nearly ripe but not yellow; lay in weak brine all night, then take lump of alum size of a hickory nut and drop in water; boil fruit half an hour. Add in to fruit three pounds of sugar, two ounces cinnamon, one oz mace and one and a half ounces cloves. Boil vinegar, sugar and spice, and pour boiling warm over the fruit. If you want the pickle to keep well put the whole on the fire and scald 20 min. It is then fit for the table.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
