Pickled Watermelon Rind

Name: Pickled Watermelon Rind
Ingredients: Pare off the thin green rind; To i quart of good cider vinegar; add 3 pounds of sugar; 4 ounces of cinnamon; and 2 ounce of cloves (tie the spices in a muslin bag)

From Delicate dishes, 1896

Mrs. H. L. L. Ladd

Presented as published in 1896. 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

5970Calories

3 gProtein

1506 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories5970 kcal

Protein3.4 g

Carbohydrates1506 g

Fiber22 g

Sugars1452 g

Total Fat12 g

Saturated Fat2.2 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2 g

Omega-30.3 g

Cholesterol0 mg

Sodium2078 mg

Potassium1654 mg

Calcium439 mg

Iron9.3 mg

Magnesium250 mg

Phosphorus199 mg

Zinc1.9 mg

Copper0.4 mg

Manganese37 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A5.7 mcg

Vitamin E5.1 mg

Vitamin K82 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate22 mcg

Choline26 mg

Caffeine0 mg

Water905 g

As published

This recipe was extracted from Delicate dishes (1896), page 54. The excerpt below is the record exactly as published.

PICKLED WATERMELON RIND. Pare off the thin green rind, cut the white in pieces, cook in clear water until tender, take from the water and drain. To i quart of good cider vinegar add 3 pounds of sugar, 4 ounces of cinnamon, and 2 ounce of cloves (tie the spices in a muslin bag)

Cook this with the app: pantry check, scaling, and the assistant.