Pickled Watermelon
From Mother Hubbard's cupboard, 1887
L. H.
Presented as published in 1887. 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
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 30. The excerpt below is the record exactly as published.
PICKLED WATERMELON. Take the green part of the rind of the lemon, pare and cut in small pieces. To one quart of vinegar add two pounds of sugar, one ounce of cassia buds
Cook this with the app: pantry check, scaling, and the assistant.