Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- one teaspoon of sal- eratus to two quarts of water
- half tablespoon of alum dissolved in it to make them brittle
- two pounds of rind
- twelve leaves
- two quarts of water
- one lemon to two pounds of rind
- ginger
Directions
MRS. J. CARPENTER.
Take the thick rind of a ripe watermelon, cut it into small strips, cut oiF all the red part and scrape the outside. Boil the rind with peach leaves and saleratus — twelve leaves and one teaspoon of sal- eratus to two quarts of water; this will turn them green; when tender, take them out and put them into cold water Avith a half tablespoon of alum dissolved in it to make them brittle. Let them soak one hour; then rinse them in clear water and boil fif- teen or twenty minutes in a syrup of equal parts of sugar and water, adding lemons cut into small pieces, allowing one lemon to two pounds of rind. When cool, add a little extract of ginger. Let them stand three or four days; then pour the syrup off, boil it till very rich, and just cover the rinds; pour on boiling hot.