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Cantaloupe Rind Preserves
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
900Calories
1 gProtein
230 gCarbs
2 gFat
Full nutrition (22 nutrients)
Calories900 kcal
Protein0.6 g
Carbohydrates230 g
Fiber1.7 g
Sugars229 g
Total Fat1.8 g
Sodium6.5 mg
Potassium313 mg
Calcium21 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C8 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate34 mcg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 491. The excerpt below is the record exactly as published.
CANTELOPE RIND PRESERVES. Keep the rinds of cantelopes or watermelons in strong brine until you wish to preserve them; then boil in fresh water until the salt is removed. Soak or boil a short time in weak alum water, then boil again in fresh water until there is no taste of alum left. Make a rich syrup of two pounds of white sugar to each of rind
Cook this with the app: pantry check, scaling, and the assistant.