| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Melon; nearly ripe but not yellow, Seven pound |
| 1 |
|
Lump alum; size of a hickory nut |
| 3 |
lb |
Sugar |
| 2 |
oz |
Cinnamon |
| 1 |
oz |
Mace |
| 1 1/2 |
oz |
Cloves |
INSTRUCTIONS
Seven pound 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 to fruit three pounds of sugar, two ounces cinnamon, one
ounce mace and one and a half ounces cloves. Boil vinegar, sugar and spice,
and pour boiling hot over the fruit. If you want the pickle to keep well
put the whole on the fire and scald 20 minutes. It is then fit for the
table.
Posted to EAT-LF Digest by MOOSE10475@aol.com on Sep 9, 1998, converted by
MM_Buster v2.0l.
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