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German Cantelope Pickle

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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.

Source and licence

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. MRS.
  2. JOHN MINOR MAURY (AN OLD RECEIPT), FREDERICKSBURG, To 7 lbs.
  3. of fruit put 3 lbs.
  4. of sugar, 1 qt.
  5. of vinegar, cloves and mace and cinnamon, if you like it, to your taste.
  6. First cut fruit in slices, take out seeds and soft part and pare off rind very thin.
  7. Boil fruit in water 10 minutes, lay on dish to cool.
  8. Put on the vinegar, sugar, spices and when it comes to a boil put in fruit 5 minutes.
  9. Now put fruit in jar and let syrup boil 10 minutes longer and pour syrup over fruit in jar.
  10. Preserved ginger is an improvement.