Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- one pound of rind take one pound of sugar
- one-half pint of vinegar
- one pound of sugar
- vinegar
- cloves
- cinnamon
Directions
MRS. H. SCOTT HOWELL.
Peel the rind of watermelons, and cut to taste. Put a layer of grape leaves, and a layer of watermelon rinds in your kettle ; sprinkle over a little alum. Do this until your kettle is full ; cover with water, and let it simmer on the back of stove until clear, then place on a dish to cool. To one pound of rind take one pound of sugar, one-half pint of vinegar, cloves and cinnamon to taste. Boil this and pour over the rind in a jar. Repeat the boiling of the vinegar six ■! mornings.