Watermelon Sweet Pickles

Name: Watermelon Sweet Pickles
Ingredients: 3-4 ib. sugar; 1 pt. of vinegar; Use whole cloves; stick cinnamon

From Carolina cookery from Quaker kitchens, 1924

Recipe by Miss Elva Blair.

Presented as published in 1924. 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

5265Calories

0 gProtein

1363 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories5265 kcal

Protein0.5 g

Carbohydrates1363 g

Fiber4.4 g

Sugars1358 g

Total Fat5.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium28 mg

Potassium100 mg

Calcium95 mg

Iron1.7 mg

Magnesium20 mg

Phosphorus8.4 mg

Zinc0.3 mg

Copper0.1 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A1.2 mcg

Vitamin E0.6 mg

Vitamin K8.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.6 mcg

Choline2.4 mg

Caffeine0 mg

Water1.3 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 37. The excerpt below is the record exactly as published.

WATERMELON SWEET PICKLES Cut rind into squares, after paring off the outside green, making pieces not too thick, boil in water until tender enough to pierce with a broom straw. Take 3-4 ib. sugar to each lb. of rind, 1 pt. of vinegar to every 5 lbs. of rind. Use whole cloves and stick cinnamon

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