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Watermelon Preserves
From Farm and home cook book and housekeeper's assistant, 1907
Serves 20
Ginger may be omitted if not liked.
Presented as published in 1907. 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
694Calories
2 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein2.1 g
Carbohydrates177 g
Fiber2.3 g
Sugars175 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium22 mg
Calcium4.4 mg
Iron0.9 mg
Magnesium1.8 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline0.9 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 153. The excerpt below is the record exactly as published.
Watermelon Preserves Pare the green rind from the melon, discard the soft pulp and seeds, using only the solid parts of the rind. Cut into small pieces, weigh and allow 7 lbs sugar for 10 lbs melon, 2 sliced lemons, seeds discarded and a little piece of ginger root
Cook this with the app: pantry check, scaling, and the assistant.