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Sweet Watermelon Pickles

Name: Sweet Watermelon Pickles
Yield: 11 servings
Ingredients: seven lbs. of rind; e> ' _> lbs. of sugar; 1 pint of cider vinegar; four large sticks of cinnamon; 1 lb. of raisins

From Delicacies, 1929

Serves 11

— Mrs. Fred J. Allen.

Presented as published in 1929. 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

603Calories

3 gProtein

147 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories603 kcal

Protein3 g

Carbohydrates147 g

Fiber7.3 g

Sugars136 g

Total Fat3.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium25 mg

Potassium1134 mg

Calcium97 mg

Iron1 mg

Magnesium46 mg

Phosphorus105 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0.3 mcg

Vitamin E0.1 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate88 mcg

Choline4.8 mg

Caffeine0 mg

Water321 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 4. The excerpt below is the record exactly as published.

Sweet Watermelon Pickles Boil the watermelon rind, after it is peeled, in water. enough to cover and a piece of alum the size of a bean, until it looks clear. Drain thoroughly and to seven lbs. of rind take e> ' _> lbs. of sugar and 1 pint of cider vinegar, four large s'.icks of cinnamon, 1 lb. of raisins

Cook this with the app: pantry check, scaling, and the assistant.