Recipe Manuscript

Mrs Odells Receipt To Pickle Mellons

Name: Mrs Odells Receipt To Pickle Mellons
Prep time: PTPT1H30M
Cook time: PTPT15M
Yield: 8
Cuisine: European
Ingredients: 2 kg small, unripe melons or firm cucumbers (about 8 fruits, ~250g each); 150g coarse salt; 1 liter cold water; 1.5 liters white wine vinegar; 24 garlic cloves (about 3 per melon); 40g fresh ginger root (2cm piece per melon, peeled and sliced); 24 whole cloves (3 per melon); 4 whole nutmegs (for ½ nutmeg per melon, finely sliced); 120g mustard seeds (heaped tablespoon per melon, bruised or coarsely ground)

1775

From the treasured pages of Cookery and medicinal recipes of M.W.

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Snack Other

Original Recipe • 1775

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Mrs Odells Receipt To Pickle Mellons

"Take the fruit green about the size of a Mango lay them into strong pickle of Salt and water six or seven dayes then open them on one side and with a bodkin take out the seed and warty part of the pulp then green them in the best white wine Vinegar let it be boyld before you put in the Mellons Cover them Close and they will be green in a Quarter of an hour let them stand Covered till they are allmost Cold then put in 3 Cloves of Garlick a race or 2 of ginger a few Cloves half an nutmeg slic't with a spoonfull of Mustard seed bruised into each Mellon & put them up in the Vinegar they were boyled in and keep them for your use"

Note on the Original Text

Spelling in early modern English was highly variable, and culinary 'receipt' simply meant recipe. Directions are brief and assume familiarity with process, omitting exact quantities and suggesting time by visual cues ('green in a Quarter of an hour'). Terms like 'race of ginger' refer to a knob or segment, now less familiar. The instructions highlight period preservation priorities: strong salt brine, boiling vinegar, and generous use of spices with antimicrobial properties. Clarified today, measurements and sequence are made explicit for clarity.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of M.W. - Click to view recipe in book

Title

Cookery and medicinal recipes of M.W. (1775)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1775

Publisher

Unknown

Background

A delightful glimpse into British kitchens of yesteryear, this manuscript collection—attributed simply to 'M. W.'—whisks readers through cherished recipes and culinary wisdom passed down between 1700 and 1850. A treasure trove for those who savor the artistry of historical cookery.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from an English household manuscript between 1700 and 1850, a period known for elaborate preservation techniques before the advent of modern refrigeration. Pickling was an essential kitchen practice, ensuring a year-round supply of preserved fruits and vegetables. The 'Receipt' comes from a woman identified as Mrs. Odell, compiled or copied by M.W., reflecting domestic life and the important role of women in food culture and culinary transmission. Pickled fruits like these 'melons' (often now interpreted as cucumbers or other gourds) were luxury table condiments in wealthy households, prized both for their flavor and their vivid, jewel-like appearance.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Mrs Odell's kitchen, the main tools would have been an earthenware or wooden tub for brining, a bodkin (slender metal or wooden needle) for extracting seeds, a large brass or copper preserving pan for boiling the vinegar, and ceramic or glass jars for final storage. Heavy linen or wooden covers would ensure fruits stayed submerged and protected during their transformation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr 30 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 1/2 lbs small, unripe melons or firm cucumbers (about 8 fruits, ~9 oz each)
5 1/3 oz (2/3 cup) coarse salt
1 quart (4 cups) cold water
1.6 quarts (6 1/3 cups) white wine vinegar
24 garlic cloves (about 3 per melon)
1 1/2 oz fresh ginger root (about 3/4 inch piece per melon, peeled and sliced)
24 whole cloves (3 per melon)
4 whole nutmegs (for 1/2 nutmeg per melon, finely sliced)
4 1/4 oz mustard seeds (heaped tablespoon per melon, bruised or coarsely ground)

Instructions

Select unripe melons (or firm cucumbers as a substitute), each about the size of a large mango (roughly 9 oz per fruit).
Prepare a strong brine by dissolving 5 1/3 oz (about 2/3 cup) of salt in 1 quart (4 cups) of cold water.
Submerge the melons in the brine and let them sit at room temperature for 6-7 days.
After brining, use a small, pointed tool (a skewer or paring knife) to carefully slit each melon and remove the seeds and inner pulp.
Heat enough high-quality white wine vinegar (about 1.6 quarts or 6 1/3 cups) to cover the melons to a boil, then reduce the heat.
Place the melons in the hot vinegar and cover the pot.
Allow them to sit for about 15 minutes until they take on a greenish hue, then let them cool, still covered, until they are almost at room temperature.
Once cooled, stuff each melon with about 3 peeled garlic cloves, a few slices of fresh ginger (roughly 3/4 inch), 2-3 whole cloves, half a nutmeg finely sliced, and a heaped tablespoon (about 0.5 oz) of coarsely ground mustard seed.
Pack the stuffed melons into clean jars and pour the reserved, reheated vinegar over them to cover.
Seal and store in a cool, dark place.

Estimated Calories

35 per serving

Cooking Estimates

You need to soak the melons or cucumbers in salty water for about 6 days as the first step. Most of the hands-on preparation (like stuffing and picking out seeds) takes around an hour and a half. There is a short cooking step when you heat the melons in vinegar for about 15 minutes. Each of the 8 stuffed melons (or cucumbers) is one serving. The calories per serving are low, mostly coming from spices and garlic.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.