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Watermelon Conserve
From The farm cook & rule book, 1923
Serves 12
Presented as published in 1923. 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
498Calories
2 gProtein
126 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein1.8 g
Carbohydrates126 g
Fiber5.4 g
Sugars119 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.9 mg
Potassium553 mg
Calcium61 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A8.8 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate56 mcg
Choline10 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 42. The excerpt below is the record exactly as published.
Watermelon Conserve 6 cupfuls watermelon rind 4% lemons 5 cupfuls apples 6 cupfuls sugar 4 oranges 5 cupfuls water
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