Cantaloupe Pickle
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Method
- Pare and cut in small pieces, cover with vinegar;
- pour off and measure, and to each pint put three-quarters of a pound brown sugar;
- cloves and mace to your taste.
- Boil the syrup, put in the fruit and boil until clear;
- then take out the fruit, boil a few minutes longer, and pour it on the pickles, hot.
- When cold, it is ready for use.--Mrs.
- E.
- I.
Plating
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