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Preserved Melon Rind
From The Rural cook book, 1907
Serves 19
The longer it boils, the nicer it will be.
Presented as published in 1907. 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
567Calories
2 gProtein
140 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein2.2 g
Carbohydrates140 g
Fiber3.2 g
Sugars136 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium18 mg
Calcium27 mg
Iron1.1 mg
Magnesium4.2 mg
Phosphorus5.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.4 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 99. The excerpt below is the record exactly as published.
Preserved Melon Rind. — Pare the melon very thin; do not pare away all the ripened melon. Leave about one-quarter inch attached to the rind. Cut in pieces and place in a crock over night with salt sprinkled between the layers. In the morning drain, pour boiling water over, leave for one-half hour, drain again. New weigh the fruit — to 10 pounds fruit add five pounds granulated sugar, one-half gallon white vinegar, one ounce stick ciimamon, one ounce white ginger root, and one-half ounce whole cloves
Cook this with the app: pantry check, scaling, and the assistant.