Aunt Robbie's Watermelon Pickle

Name: Aunt Robbie's Watermelon Pickle
Ingredients: Cut up the rind of a watermelon; 3 pints vinegar; 3 3^ lbs. sugar; whole cloves; stick cinnamon

From The Aunts' Cook Book, 1922

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

6370Calories

0 gProtein

1582 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories6370 kcal

Protein0 g

Carbohydrates1582 g

Fiber0 g

Sugars1585 g

Total Fat5.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium45 mg

Potassium60 mg

Calcium102 mg

Iron1.2 mg

Magnesium19 mg

Phosphorus57 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1359 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 39. The excerpt below is the record exactly as published.

Aunt Robbie's Watermelon Pickle Cut up the rind of a watermelon into finger lengths — re- moving outside skin and pink inside. Cover with cold water and put a little alum in water. Boil J^ hour. Drain and cook 3^ hour in syrup made as follows: 3 pints vinegar 3 3^ lbs. sugar whole cloves and stick cinnamon

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