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Candied Watermelon Rind
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
98Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (22 nutrients)
Calories98 kcal
Protein0 g
Carbohydrates25 g
Fiber0.1 g
Sugars25 g
Total Fat0.1 g
Sodium0.4 mg
Potassium13 mg
Calcium1 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Water4.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 209. The excerpt below is the record exactly as published.
Candied Watermelon Bind. Cut watermelon rind into pieces 1% inches square
Cook this with the app: pantry check, scaling, and the assistant.