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Water Melon Rinds

Name: Water Melon Rinds
Yield: 1 servings
Ingredients: Pare and cut in any shape; pour over them weak alum water; Make a syrup of equal measure of vinegar and sugar; with stick cinnamon; and race ginger

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Rinds may also be soaked in salt water.

Presented as published in 1907. 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

135Calories

1 gProtein

34 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories135 kcal

Protein0.8 g

Carbohydrates34 g

Fiber3.5 g

Sugars26 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium5.4 mg

Potassium194 mg

Calcium61 mg

Iron0.6 mg

Magnesium17 mg

Phosphorus17 mg

Zinc0.2 mg

Copper0.1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C3.2 mg

Vitamin A0.8 mcg

Vitamin E0.2 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate10 mcg

Choline7.8 mg

Caffeine0 mg

Water69 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 121. The excerpt below is the record exactly as published.

WATER MELON RINDS. Miss Linnie Brewer. Pare and cut in any shape, pour over them weak alum water, hot. Let stand twenty-four hours, then pour off and rinse well. Boil in clear water until ten- der. Make a syrup of equal measure of vinegar and sugar, with stick cinnamon and race ginger

Cook this with the app: pantry check, scaling, and the assistant.