Watermelon Rind Preserves
From Trinity cook book, 1925
Presented as published in 1925. 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
11345Calories
19 gProtein
2829 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories11345 kcal
Protein19 g
Carbohydrates2829 g
Fiber56 g
Sugars2797 g
Total Fat44 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium192 mg
Potassium9934 mg
Calcium669 mg
Iron1.4 mg
Magnesium369 mg
Phosphorus751 mg
Zinc4.7 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C257 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.6 mg
Niacin (B3)6.1 mg
Folate1078 mcg
Choline0 mg
Caffeine0 mg
Water4382 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 30. The excerpt below is the record exactly as published.
WATERMELON RIND PRESERVES Eight pounds of rind, after green has been removed, run through coarse meat chopper. Squeeze all the water out with your hand. Boil six pounds of sugar and one quart of water to a syrup, add rind and two cans of grated pineapple
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