Preserved Watermelon Rind
From The Elm City cook book, 1896
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
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 30. The excerpt below is the record exactly as published.
PRESERVED WATERMELON RIND. Scrape the green side of rind, cut in pieces two inches long, and color the white side with scrapings. Put in weak brine, let stand all night. Put in clear water next day and let heat. Then put in weak alum water and scald; then in clear water and boil until tender. Measure: ‘To one pound rind use three quarters pound sugar, sprinkle over and let stand all night. Next day boil in syrup until clear, with sliced lemon. ‘Two lemons to a gallon of rind
Cook this with the app: pantry check, scaling, and the assistant.