Water Melon Rind Sweet Pickle
From Durham cook book ..., 1921
Recipe by Mrs. M. S. Whitted.
Presented as published in 1921. 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
14143Calories
0 gProtein
3615 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories14143 kcal
Protein0 g
Carbohydrates3615 g
Fiber0 g
Sugars3622 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium55 mg
Potassium92 mg
Calcium94 mg
Iron2.1 mg
Magnesium20 mg
Phosphorus38 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.7 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
Water907 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 65. The excerpt below is the record exactly as published.
WATER MELON RIND SWEET PICKLE. Boil rind twenty minutes in salt water, twenty minutes in alum water, twenty minutes in clear water, then forty minutes in a thin syrup of sugar and water. Then for ten pounds of rind, make a syrup of eight pounds of sugar, one quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.