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Watermelon Preserves
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
888Calories
1 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein0.7 g
Carbohydrates231 g
Fiber1.4 g
Sugars228 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium89 mg
Calcium20 mg
Iron0.4 mg
Magnesium7.3 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7 mcg
Choline2.6 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 74. The excerpt below is the record exactly as published.
WATERMELON PRESERVES. Cut a Watermelon in two, take out all the soft inside, leaving only the firm white rind, scrape off the green out- side, and cut into fancy shapes. Boil these bits in water enough to cover them, with fresh lemon skins to color them yellow. When the pieces are tender, take them out in dishes to cool. Make a syrup of a pound of sugar and teacup of water to each pound of melon. When the sugar is dissolved and hot, put in the melon, and let them boil till clear. Flavor with slices of lemon
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