Photo: Sahand Babali
Estimated Nutrition (whole recipe, rough)
62
Calories
1g
Protein
0g
Fat
15g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Watermelon | 1 cup diced (152g) | 46 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 10 pounds watermelon rind cooked in clear water until ten- der
- 1 quart vinegar
- 2 ounce whole cloves
- 1 ounce cinnamon
- 2 lbs
Directions
1
10 pounds watermelon rind cooked in clear water until ten- der. Drain for 5 hours. Make a syrup of
2
1 quart vinegar. l/2 ounce whole cloves.
3
2 lbs. white sugar. 1 ounce cinnamon.
4
Boil syrup and spices. Drop in the watermelon rind, and heat thoroughly. Can and seal.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive