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Water-Melon Rind Sweet Pickle
From The new Kentucky home cook book, 1884
Serves 11
Presented as published in 1884. 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
593Calories
2 gProtein
138 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein2 g
Carbohydrates138 g
Fiber6.8 g
Sugars129 g
Total Fat5.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium733 mg
Calcium100 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate79 mcg
Choline0.3 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 58. The excerpt below is the record exactly as published.
WATER-MELON RIND SWEET PICKLE. Pare the hard green from the rind, cut it in slips of any shape preferred, put six pounds into weak alum-water, let it stand twenty-four hours, drain, and boil in clear water until tender; then put in a sirup made of one quart of vinegar, three pounds of sugar, one ounce of cinnamon bark, half an ounce of allspice, and three or four pieces of mace
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