Sweet Pickled Watermelon Rind
From The Portland Woman's Exchange Cook Book, 1913
Serves 24
Use canteloupe rind or quinces also in same syrup if wished. Nice with meats or vanilla ice cream.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 83. The excerpt below is the record exactly as published.
Sweet Pickled Watermelon Rind. Cut skin and all the meat from the rind and let it stand in very cold water until syrup is ready. Syrup. 4 cups vinegar. 8 lbs. sugar. Cooked 10 minutes. Add a little green ginger root, 4 tablespoons of whole cloves, 4 tablespoons of cinnamon sticks, 1 tablespoon whole mace
Cook this with the app: pantry check, scaling, and the assistant.