Watermelon Rind Pickle
From Trinity cook book, 1925
Presented as published in 1925. 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
3002Calories
24 gProtein
600 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories3002 kcal
Protein24 g
Carbohydrates600 g
Fiber70 g
Sugars554 g
Total Fat45 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium194 mg
Potassium12366 mg
Calcium828 mg
Iron0.5 mg
Magnesium450 mg
Phosphorus977 mg
Zinc5.6 mg
Copper0.4 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C322 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)3.3 mg
Niacin (B3)7.7 mg
Folate1347 mcg
Choline0 mg
Caffeine0 mg
Water5202 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 29. The excerpt below is the record exactly as published.
WATERMELON RIND PICKLE Cut in small pieces and weigh. Boil twenty minutes in salt water, twenty minutes in alum water, twenty minutes in clear water, forty minutes in thin syrup. To ten pounds of rind make syrup of one pound of sugar to one quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.