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Melon or Citron Preserves
From Kentucky receipt book, 1903
Serves 3
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
599Calories
1 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein0.5 g
Carbohydrates155 g
Fiber1.1 g
Sugars152 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium89 mg
Calcium14 mg
Iron0.3 mg
Magnesium8 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.7 mcg
Choline4.4 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 193. The excerpt below is the record exactly as published.
Melon or Citron Preserves. Take watermelon rind and peel ; then put 1 pound of sugar to each pound of citron, 1 ounce of ginger root, 1 lemon and % pint of water
Cook this with the app: pantry check, scaling, and the assistant.