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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Syrup | 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
- twelve pounds of rind
- one quart of strong vinegar
- two pounds of sugar to the syrup
- eight pounds of rind put five of sugar
- three pounds of brown sugar
- two lemons
Directions
1. Weigh twelve pounds of rind and put ina kettle, cover with salt water, let boil for a half-hour, drain and wash. Put one quart of strong vinegar and three pounds of brown sugar, with spices, ina kettle, let come to a boil, and drop in the rind; boil half an hour take up and put in a stone jar. Add two pounds of sugar to the syrup, with the juice and peel of two lemons. Boal thick and pour in the jar over the rind, This is one of the most delicious of sweet pickles.
>. Cut watermelon-rind into fancy shapes. Soak in salt water seven days. To eight pounds of rind put five of sugar. Make a syrup of the vinegar and sugar; spice well. Take the rind from the brine, and boil in strong ginger tea; drop in the syrup. Seal.
PR ANE OEE RTE OR
136 THE BREADMAKER’S COOKING LESSONS.