To Preserve Watermelon-Rinds
From The universal cookery book, 1887
Presented as published in 1887. 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
10478Calories
0 gProtein
2711 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories10478 kcal
Protein0 g
Carbohydrates2711 g
Fiber0 g
Sugars2716 g
Total Fat8.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium70 mg
Potassium69 mg
Calcium70 mg
Iron1.4 mg
Magnesium22 mg
Phosphorus0 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 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
Water1419 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 47. The excerpt below is the record exactly as published.
TO PRESERVE WATERMELON-RINDS. 125 add the juice of one lemon to every three pounds of fruit ; add the fruit, boil until tender, and can imme- diately.” To Preserve Watermelon-Rinds. Do not cut your rinds too thin ; pare off the out- side green rind ; soak them two days in clean soft water, and then drain them. Take six pounds of sugar and three pints of water
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