Southern Cantaloupe with Cinnamon (1987)

• 
  7 lbs cantaloupe
• 2 cups vinegar
• 2 cups water
• 3 lbs sugar
• 8 sticks cinnamon
• 8 whole cloves

Peel off rind and cut cantaloupes into 1-inch cubes. Soak overnight in vinegar and water.

In the morning, add sugar, cinnamon, and cloves. Bring to a rapid boil, then reduce heat and simmer 1 1/2 hours or until cantaloupe becomes almost transparent. 

Place in clear, sterile jars and seal. Make 5 to 6 1-lb jars. 

More "Lost" Melon Recipes

Cantaloupe Pickle (1890)

Curried Turkey Salad with Cashews (1987)

(Origin - "Authentic Southern Cooking" by Lamont Burns, originally published in 1987.)  

Cantaloupe Pickle (1890)

"Peel a large unripe cantaloupe, remove seeds and membrane, cut into small pieces. Cover with white vinegar, then pour off all the vinegar and measure it.

"To every pint of vinegar add 1-3/4 cups brown sugar (firmly packed), 8 whole cloves, 1/2 teaspoon cinnamon, and 1/4 teaspoon mace. Bring the mixture to a boil. Add melon and cook over low heat until tender and almost transparent. 

"With a slotted spoon, transfer cantaloupe to a bowl. Continue to boil pickling liquid for about 12 minutes. Pour over melon. Cool completely before using.. Makes about 1 quart."

More "Lost" American Heritage Cookbook Recipe
Southern Beaten Biscuits (1857)

Thomas Jefferson's Macaroni and Cheese (1802)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)