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Candied Watermelon Rind
From Kentucky receipt book, 1903
Serves 2
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
471Calories
2 gProtein
114 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein1.9 g
Carbohydrates114 g
Fiber4.2 g
Sugars106 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium776 mg
Calcium49 mg
Iron0.3 mg
Magnesium40 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate71 mcg
Choline11 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 2 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, boil in alum water until tender, then drain well. Make a rich syrup with granu- 346 * KENTUCKY RECEIPT BOOK. lated sugar and water ; cook melon until clear and the syrup nearly cooked down, then spread on plates and partly dry in the oven. Sprinkle granulated sugar on both sides and drop 3 drops Jamaica ginger
Cook this with the app: pantry check, scaling, and the assistant.