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Water Melon Rind Pickles
From The household (of the Detroit free press), 1886
Serves 6
Musk melon rinds may be pickled in the same way.
Presented as published in 1886. 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
22Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.1 g
Carbohydrates5.5 g
Fiber0.8 g
Sugars4.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium24 mg
Calcium15 mg
Iron0.2 mg
Magnesium3.1 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.4 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 483. The excerpt below is the record exactly as published.
WATER MELON RIND PICKLES. Pare them ; cut up the inside rind in small squares ; then boil in weak ginger water until tender ; make a syrup of sugar and vinegar spiced with cloves and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.