Here is a delightfully addressed link from the Cucurbit Genetics Cooperative.
I love this URLcuke.hort.ncsu.edu/cgc/cgc14/cgc14-1.html
Baker Creek Heirloom Seeds says the following:
The fruit are the size of a peach, with a yellow rind and bland white flesh. This variety was very popular in Victorian times for making sweet pickles, pies and preserves. They were developed in China and introduced into America in the 1880's. In the Orient this type of melon is pickled.
Mango Melon, Or Egyptian Prolific Vegetable Peach.— Cultivation.—Cultivate in a similar manner as that recommended for rock melon. Grows like a rock melon, branching out in dozens of vines in every direction full of fruit and blossoms, commencing early and lasting on till frost if watered in dry weather; suitable for all climates. Fried in batter, green, a substitute for egg plant. It is also said to be superior to vegetable marrows, cooked in a similar style if used before being too ripe. When ripe and yellow makes beautiful, white, transparent preserves and sweetmeats, equalling the celebrated California fruits and Japanese pie melon; they are just like an orange when ripe. The late fruit makes excellent pickles. Young green ginger makes the best flavouring, and it does not colour the preserves.
Mango Melon, Or Vegetable Peach Jam.—To every pound of vegetable peaches allow three-quarters of a pound of the best white sugar, and one pound of good, young, green ginger to every 8 lbs. of fruit. Mode : Cut up the fruit, taking care to scoop out all the pips (using a spoon is best); weigh, and put into a china basin with the quantity of sugar sprinkled on, and allow it to stand twenty-four hours; choose young ginger, wash carefully, and scrape off all the outside skin; then boil in an enamel pan for several hours in clean water; boil till you can stick a fork in ; then take out and cut up as finely as possible; this is imperative or it will spoil your jam ; mix all together, and boil gently. It takes a long time to cook, as the melon must be quite clear, and a thin skin must come over the jam. This is ascertained by occasionally taking out a small spoonful and putting on a saucer to cool. Always cover the jars with strong paper while hot. About six ounces of preserved ginger, cut very small, improves it, but darkens it.
Postum was concocted around this time. If you haven't ever drunk it I can tell you it isn't too bad...but like coffee it ain't!!!!! 
New Domestic Coffee Berry.
The best coffee substitute ever discovered— many pronouncing it as good as the genuine, and is superseding in a great measure store coffee as its merits become known. It is the
poor man's friend. It is the hardiest, easiest raised and most productive of any plant I
ever saw. While growing it is a perfect sight to behold; fruits from the ground up, and on
the limbs in every direction, the pods touching each other.
In the south two crops of coffee can be raised in a season by planting the first crop early.
Many claim that by mixing a few grains of store coffee with the Domestic, combining
the flavors, they obtain a more delicious and aromatic beverage than the imported
article.
A beautiful and rapid climber possessing the rare quality of emitting from its flowers the delightful odor of cinnamon, and very appropriately called the "Cinnamon Vine."
The plants are grown from bulbs or roots and are very nice for window ornaments, or out-door culture. They are perfectly hardy; the stem dying down every autumn, but growing again in the spring so rapidly as to completely cover any trellis or arbor very early in the season. The vines often run 25 feet or more, and when trained over and about a door or window make an ornament much admired: while its many clusters of delicate white flowers sends out an amount of fragrance that is truly wonderful.
It is easy to cultivate, has no insect enemies, and is not affected by drouth because it roots so deeply. The tubers are called "Chinese Yams;" (the botanical name being Dioscorea Batatas); they increase in size from year to year, are often two feet long at two or three years of age, and run straight down in deep soil;— flesh whiter than superfine flour and equally as good for table use as the very best potatoes.
When first introduced the roots sold for $10.00 each. I have now grown this vine for 7 years; and have sent out many to every section of the country, and the only verdict is,—
"One of the most desirable climbers in cultivation."J. P. RUNG, Tyrone, Pa., says:—"The vine has grown about eighteen feet, and was very full ol bloom, with a delicious odor, scenting the air for a long distance. The foliage is very much admired."J. WILSON. Mechanicsvllle, Pa. Nov. 27th. 1889, writes:—"We think the Cinnamon Vine is one -of the most desirable house plants for winter: it blooms as freely in the house as out doors, and they can be trained over and around a window, and will fill a room with a delightful fragrance in the cold and dreary winter months."JAS. E. BADJER; Jr., St. Joseph, Mo., says:—The Cinnamon Vine is a success. From one stem a dozen branches have started, ranging from twelve to twenty feet each, and blooming profusely; very fragrant.
PRICES OF THE CINNAMON VINE : Having grown an enormous stock of the finest roots I can this year reduce my former low rates— one-half. Now is the time to order them. I will mail 5 nice roots or tubers for 25 cents; 12 for 50 cents ; 25 for $1.00; 100 for $2.50, (no order filled for less than 5 roots.) I pack carefully in boxes, and guarantee safe arrival.
