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Watermelon Pickles
From Delta Gamma cook book, 1922
Serves 8
Recipe by Ethel M. Tukey (Kappa).
Presented as published in 1922. 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
782Calories
1 gProtein
185 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein1.1 g
Carbohydrates185 g
Fiber4.8 g
Sugars176 g
Total Fat4.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium89 mg
Calcium87 mg
Iron2.3 mg
Magnesium27 mg
Phosphorus24 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A5.6 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.9 mcg
Choline0.7 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 108. The excerpt below is the record exactly as published.
Watermelon Pickles One large melon makes a gallon of pickles. Use green part of the melon after thin outside sjcin is removed. Cover with water in which is dissolved a small piece of alum. Boil three hours. Drain over night. Put six pieces of cinnamon, a large tablespoon of whole 262 DELTA GAMMA COOK BOOK cloves and four pieces of mace in bags and boil in three pints of vinegar and seven cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.