Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cider | 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
- seven pounds of rind
- one quart of good cider vinegar
- four pounds of sugar
- half pint of ginger root
Directions
MRS. W. H. SCRIPPS, RUSHVILLE, ILL.
Cut the melon rind into strips or whatever shape desired; make a weak solution of alum and pour over; let it stand twenty-four hours; then scald in clear water and drain. To seven pounds of rind, take one quart of good cider vinegar, four pounds of sugar and a half pint of ginger root; put in the rind and boil till it looks clear; then remove the fruit to a jar and boil the liquid until it is a rich syrup.