Watermelon Rind Pickle (Alternate)
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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
15468Calories
25 gProtein
3782 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories15468 kcal
Protein25 g
Carbohydrates3782 g
Fiber74 g
Sugars3731 g
Total Fat57 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium14431 mg
Potassium12619 mg
Calcium1012 mg
Iron3.8 mg
Magnesium500 mg
Phosphorus1035 mg
Zinc6.3 mg
Copper0.8 mg
Manganese8.5 mg
Vitamin D0 mcg
Vitamin C324 mg
Vitamin A2.5 mcg
Vitamin E0.6 mg
Vitamin K9.4 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)3.3 mg
Niacin (B3)8.1 mg
Folate1352 mcg
Choline2.9 mg
Caffeine0 mg
Water6110 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 43. The excerpt below is the record exactly as published.
10 pounds of watermelon rind. Soak over night in water to cover. Add one bottle of Lilly's Lime. Next morning rinse and boil in salt water 20 minutes (about 2 tablespoons salt to gallon water). Drain and boil 20 minutes in fresh water. Drain, and boil in syrup made of 2 quarts vinegar, 8 pounds sugar, with tablespoon allspice and table- spoon cloves and 2 sticks cinnamon
Cook this with the app: pantry check, scaling, and the assistant.