Watermelon Pickle
From The way to the heart, 1905
Presented as published in 1905. 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
5927Calories
12 gProtein
1412 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories5927 kcal
Protein12 g
Carbohydrates1412 g
Fiber32 g
Sugars1369 g
Total Fat19 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium682 mg
Potassium6915 mg
Calcium1589 mg
Iron11 mg
Magnesium345 mg
Phosphorus504 mg
Zinc3 mg
Copper0.9 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A1 mcg
Vitamin E0.9 mg
Vitamin K15 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.8 mg
Folate556 mcg
Choline36 mg
Caffeine0 mg
Water3097 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 13. The excerpt below is the record exactly as published.
Watermelon Pickle. Four pounds of rind, cut and peeled ; boil in water until tender ; drain and wipe dry. Boil 3 pounds of brown sugar, 3 pints of vinegar, 3^ ounce each of cloves
Cook this with the app: pantry check, scaling, and the assistant.