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Watermelon Rind Pickles
From Harper's cook book encyclopædia, 1902
Serves 18
Presented as published in 1902. 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
458Calories
1 gProtein
109 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein1.5 g
Carbohydrates109 g
Fiber3.8 g
Sugars103 g
Total Fat2.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium46 mg
Potassium719 mg
Calcium161 mg
Iron1.7 mg
Magnesium38 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate62 mcg
Choline3.4 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 277. The excerpt below is the record exactly as published.
Weigh 8 lbs. and put it in the preserving-kettle. Boil 1 oz. of alum in one gallon of water till dissolved, and pour over the rinds ; stand on the back of the stove for three hours. Have some ice -water ready then, and lift them out into this, letting them lie for half an hour. Then take 4 lbs. of brown sugar, one quart of vinegar, and a cupful of mixed spices
Cook this with the app: pantry check, scaling, and the assistant.