Ice-cream Water-melon Rind Preserve
From Hilda's diary of a Cape housekeeper, 1902
A good dessert dish.
Presented as published in 1902. 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
5Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.7 kcal
Protein0.1 g
Carbohydrates1.6 g
Fiber0.4 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium25 mg
Calcium34 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline0.8 mg
Caffeine0 mg
Water959 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 28. The excerpt below is the record exactly as published.
ce-cream Water-melon ” Rind Preserve. — Take the rind and scoop away most of the red part, but leave a little of this red part on, peel away thinly the hard green outer part, then cut the rind into squares or any fancy shapes. Lay the squares in a bowl and cover with water, into which a small spoonful of lime and a little salt has been stirred, leaving them in it 12 or 14 hours. Then wash them clean and drain. Rub a very clean copper or enamelled preserving-pot slightly with sweet (Lucca) oil, put the water-melon rind squares, with their weight in sugar, in it and add a few cups of water
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