Watermelon Rind Pickle
From The Wilson cook book, 1941
Recipe by Mrs. J. T. McCraw.
Presented as published in 1941. 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
18612Calories
6 gProtein
4623 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories18612 kcal
Protein6.2 g
Carbohydrates4623 g
Fiber27 g
Sugars4563 g
Total Fat30 g
Saturated Fat4.7 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium1053 mg
Potassium1207 mg
Calcium907 mg
Iron14 mg
Magnesium286 mg
Phosphorus289 mg
Zinc2.6 mg
Copper1.9 mg
Manganese23 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A24 mcg
Vitamin E3 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate49 mcg
Choline17 mg
Caffeine0 mg
Water7474 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 21. The excerpt below is the record exactly as published.
Watermelon Rind Pickle 714 lbs. rind % box ginger 1 gal. water 1 gal. vinegar 1 bottle lime (Lilly) 10 Ibs. sugar 5 tablespoons mace (whole) 5 tablespoons cloves 5 tablespoons cinnamon 5 tablespoons allspice
Cook this with the app: pantry check, scaling, and the assistant.