Watermelon Rind Pickle

Name: Watermelon Rind Pickle
Ingredients: Soak rind in lime water (three heaping tablespoons of lime to gallon of water) for 24 hours, rinse well.; Dissolve pound to pound of sugar in one quart of water.; 2 T. cloves; 1, bOx ginger; 2 Sticks cinnamon; 1 T. allspice

From The Warrenton cook book, 1951

Presented as published in 1951. 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

1833Calories

1 gProtein

474 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1833 kcal

Protein1.2 g

Carbohydrates474 g

Fiber6.1 g

Sugars461 g

Total Fat3.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium210 mg

Potassium243 mg

Calcium132 mg

Iron2.2 mg

Magnesium49 mg

Phosphorus27 mg

Zinc0.4 mg

Copper0.1 mg

Manganese8 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A3 mcg

Vitamin E1.2 mg

Vitamin K19 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate6.4 mcg

Choline5.3 mg

Caffeine0 mg

Water2.2 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 19. The excerpt below is the record exactly as published.

WATERMELON RIND PICKLE Soak rind in lime water (three heaping tablespoons of lime to gallon of water) for 24 hours, rinse well. Boil in clear water half hour. Wash, chill, and weigh. Dissolve pound to pound of sugar in one quart of water. (Place seasonings in bag.) For eight pounds of watermelon rind: 2 T. cloves 1, bOx ginger 2 Sticks cinnamon 1 T. allspice

Cook this with the app: pantry check, scaling, and the assistant.