Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ten pounds of watermelon rind
- three pounds of sugar
- a cup of salt in the water
- a cup of cinnamon
- cinnamon
- cloves
- allspice
Directions
Boil ten pounds of watermelon rind, peeled and sliced, in enough water to cover it, put a cup of salt in the water, boil half an hour, take out rinds and soak in clear water fifteen minutes. Drain the rinds, put them in a preserving kettle and cover with vinegar, take out the rinds and measure the vinegar. To every quart add three pounds of sugar and half a cup of cinnamon, cloves, allspice and raisins, one-fourth of each; let all boil up, add the rind and boil for fifteen min- utes, take out the rind and put into jars, add two more pounds of sugar for each quart; boil half an hour or longer until thick, pour over fruit, and seal. Canteloupes can be used instead of watermelon rinds. Sweet apples are very nice pickled by this recipe.