To Pickle Watermelons
From The new Annie Dennis cook book, 1905
Serves 5
This is for a half gallon of rind.
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 19. The excerpt below is the record exactly as published.
To Pickle Watermelons Cut the rinds in small pieces, peel, take out the meat and pack in brine until ready for use. Take from 38 THE NEW ANNIE DENNIS COOK BOOK the brine and soak in clear water until fresh, then boil in weak alum water until perfectly firm, then boil in fresh water until the alum is out and the rinds are clear. Drain them well and place in jars. Make a pickle of one quart of good apple vinegar, half ounce of whole cloves, the same of mace and two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.