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Watermelon-Rind Pickles
From Superior cook book, 1905
Serves 10
Katie Rice's Pickles.
Presented as published in 1905. 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
482Calories
0 gProtein
120 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories482 kcal
Protein0 g
Carbohydrates120 g
Fiber0 g
Sugars121 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2111 mg
Potassium11 mg
Calcium17 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 117. The excerpt below is the record exactly as published.
Watermelon-Rind Pickles. For o-oo(1 pickles the rind ol' tlie melon nm>t he ihiok. Pare oft the ;?roen out- side and all the soft inside, then cut into slices. Soak the rind in salt-water over night, using three tahlespoonfnls of salt to a gallon of water. In the morning wash thoroughly in cold water, and put into a preserving-kettle. Cover with alum water (a level tahlespoonful of alum to throe quarts of water), l)ring to a boil, and cook imtil tender. Xow thoroughly rinse again in cold water, and drain. Have ready a well-spiced syrup made of vinegar of moderate strength and sugar — use three pints of sugar to two pints of vinegar
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