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Watermelon Pickle
From Buckeye cookery, 1892
Serves 16
If scum rises, boil and skim syrup, add melons, and boil until syrup is like thin molasses.
Presented as published in 1892. 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
54Calories
1 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein1.2 g
Carbohydrates7.3 g
Fiber3.5 g
Sugars5 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium301 mg
Potassium612 mg
Calcium39 mg
Iron0 mg
Magnesium22 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 151. The excerpt below is the record exactly as published.
WATERMELON PICKLE, Pare off very carefully the green part of the rind of a good, ripe watermelon, trim off the red core, cut in pieces one or two inches in length, place in a porcelain-lined kettle, in the proportion of one gallon rinds to two heaping tea-spoons common salt and water to nearly cover
Cook this with the app: pantry check, scaling, and the assistant.