Water Melon Sweet Pickle
From Anson County cook book, 1928
— Mrs. Judith S. Dockery.
Presented as published in 1928. 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
2795Calories
10 gProtein
660 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories2795 kcal
Protein9.5 g
Carbohydrates660 g
Fiber28 g
Sugars642 g
Total Fat19 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium78 mg
Potassium4908 mg
Calcium324 mg
Iron0.4 mg
Magnesium178 mg
Phosphorus382 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3 mg
Folate534 mcg
Choline0 mg
Caffeine0 mg
Water1929 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 54. The excerpt below is the record exactly as published.
WATER MELON SWEET PICKLE 1 cup vinegar V2 gal. melon rind 3 cups sugar Cinnamon and mace
Cook this with the app: pantry check, scaling, and the assistant.