Watermelon Rind Pickle
From Grange cook book and household guide, 1940
Mrs. C. E. Fulk, Vienna Grange.
Presented as published in 1940. 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
9791Calories
20 gProtein
2451 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories9791 kcal
Protein20 g
Carbohydrates2451 g
Fiber32 g
Sugars2280 g
Total Fat18 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium7050 mg
Potassium1829 mg
Calcium1069 mg
Iron67 mg
Magnesium190 mg
Phosphorus292 mg
Zinc2.6 mg
Copper0.8 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C175 mg
Vitamin A4.5 mcg
Vitamin E1 mg
Vitamin K9.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate409 mcg
Choline38 mg
Caffeine0 mg
Water6010 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 24. The excerpt below is the record exactly as published.
WATERMELON RIND PICKLE pounds watermelon rind gallon cold water tablespoons lime quarts vinegar tablespoons whole allspice tablespoon whole cloves long pieces cinnamon pieces ginger root lemon peel teaspoons salt pounds granulated sugar quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.