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English cookbook, 1800's
Page 26
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26 cantelope not very ripe - put them in a stone jar with vinegar and let them stand all night then pour off the liquer from them - to two quarts of it add three pounds of brown sugar - half ounce of cloves - half ounce of whole allspice - a few blades of mace and a few sticks of cinnamon - when it comes to a boil put in
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26 cantelope not very ripe - put them in a stone jar with vinegar and let them stand all night then pour off the liquer from them - to two quarts of it add three pounds of brown sugar - half ounce of cloves - half ounce of whole allspice - a few blades of mace and a few sticks of cinnamon - when it comes to a boil put in
Szathmary Culinary Manuscripts and Cookbooks
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