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Watermelon Kind Pickle
From The Henderson cook book, 1914
Serves 10
— Mrs. R. L. Wester.
Presented as published in 1914. 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
600Calories
1 gProtein
144 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein1.3 g
Carbohydrates144 g
Fiber3.8 g
Sugars141 g
Total Fat2.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium630 mg
Calcium51 mg
Iron0.2 mg
Magnesium26 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate68 mcg
Choline0.2 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 87. The excerpt below is the record exactly as published.
WATERMELON KIND PICKLE. After soaking sufficiently scald in alum water. Boil in PICKLES AND CATSUPS 189 weak ginger-water until tender. Then pour off water. To 5 pounds of rind add 3 pounds of sugar and enough vinegar to cover; season with cloves, spice and mace
Cook this with the app: pantry check, scaling, and the assistant.