Sweet Pickle of Watermelon Rind
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Add more vinegar if needed to cover.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 89. The excerpt below is the record exactly as published.
Sweet Pickle of Watermelon Rind. Take firm thick rind, scrape the inside, pare ofif the green, cut in small pieces one inch wide and two long; boil in water until clear and a straw will pierce them; drain well, dry with a napkin, place in a jar; pour over the following, boiling hot, three days in succes- sion: for ten pounds of melon rind take four pounds of brown sugar, one quart best vinegar
Cook this with the app: pantry check, scaling, and the assistant.