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Watermelon Pickle
From Original White House Cookbook, 1887
Serves 11
Ensure the syrup is poured over the rind while hot.
Presented as published in 1887. 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
442Calories
2 gProtein
99 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein2.4 g
Carbohydrates99 g
Fiber8.2 g
Sugars92 g
Total Fat4.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium1149 mg
Calcium110 mg
Iron0.4 mg
Magnesium46 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate123 mcg
Choline0.8 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 119. The excerpt below is the record exactly as published.
WATERMELON PICKLE. Ten pounds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of 180 SAUCES AND DEESSINGS —PICKLES. vinegar, half an ounce of cloves, one ounce of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.