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Canned Watermelon
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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
146Calories
0 gProtein
38 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories146 kcal
Protein0 g
Carbohydrates38 g
Sugars38 g
Total Fat0.1 g
Sodium0.4 mg
Potassium0.8 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 69. The excerpt below is the record exactly as published.
CANNED WATERMELON. oe 2: " Cut rind of ripe melons (first cutting off all ereen parts) into) = small pieces two or three inches long, and boil until tender enough a to pierce with fork; have a syrup made of white sugar, allowing _. half pound sugar
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