To Make Watermelon Preserves
From La cuisine creole, 1885
Use lemon skins for yellow color.
Presented as published in 1885. 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
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium11 mg
Calcium12 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 87. The excerpt below is the record exactly as published.
TO MAKE WATERMELON PRESERVES. Take the firm outside rind of the watermelon ; scrape ofï the green and eut ont the soft inside; eut the rind into any shapes you choose, stars, creseents, diamonds, etc. After they have been boiled in alum and leaves to green and harden, weigh them and make a syrup of a pound of sugar to a pound of fruit, with a cup of water
Cook this with the app: pantry check, scaling, and the assistant.