Watermelon Rind Sweet Pickle

Name: Watermelon Rind Sweet Pickle
Ingredients: Sugar, 3 cups; Vinegar, 3 cups; Cloves, 1 teaspoon; Cinnamon, 2 teaspoons

From Use and preparation of food, 1919

Presented as published in 1919. 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

2476Calories

0 gProtein

608 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories2476 kcal

Protein0.1 g

Carbohydrates608 g

Fiber0.9 g

Sugars607 g

Total Fat2.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium117 mg

Potassium66 mg

Calcium63 mg

Iron0.8 mg

Magnesium17 mg

Phosphorus34 mg

Zinc0.2 mg

Copper0.1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0.2 mg

Vitamin K3.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.9 mcg

Choline1 mg

Caffeine0 mg

Water680 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 122. The excerpt below is the record exactly as published.

WATERMKLON RIND SWEKT nCKLE. Trim off the green and red parts, cut the rind into suitable pieces, and coolc until tender in salt water (1 teaspoon salt to 1 quart water). Drain and cook until clear in the following sirup: Sugar, 3 cups. Cloves, 1 teaspoon. Vinegar, 3 cups. Cinnamon, 2 teaspoons

Cook this with the app: pantry check, scaling, and the assistant.