Sweet Pickle Watermelon Rind

Name: Sweet Pickle Watermelon Rind
Ingredients: Four quarts pared and cut rind; two pounds brown sugar; two cups pure cider vinegar; two teaspoonfuls of mace; four tablespoonfuls broken cinnamon bark; two teaspoonfuls of cloves; four tablespoonfuls of ginger root or sliced lemon

From Trinity cook book, 1925

Presented as published in 1925. 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

4543Calories

23 gProtein

1049 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories4543 kcal

Protein23 g

Carbohydrates1049 g

Fiber76 g

Sugars963 g

Total Fat37 g

Saturated Fat0.7 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium435 mg

Potassium11673 mg

Calcium1767 mg

Iron11 mg

Magnesium504 mg

Phosphorus859 mg

Zinc5.7 mg

Copper1 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C259 mg

Vitamin A6.7 mcg

Vitamin E1.2 mg

Vitamin K17 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.6 mg

Niacin (B3)7.9 mg

Folate1086 mcg

Choline35 mg

Caffeine0 mg

Water3895 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 29. The excerpt below is the record exactly as published.

SWEET PICKLE WATERMELON RIND Four quarts pared and cut rind, two pounds brown sugar, two cups pure cider vinegar, two teaspoonfuls of mace, four tablespoonfuls broken cin- namon bark, two teaspoonfuls of cloves, four tablespoonfuls of ginger root or sliced lemon

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