Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
| Mace | 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
- 1 1/4 lbs
- 2 tablespoonsful of ground ginger
- 1 1/2 lbs
- 4 lemons in clear water
- ginger
- mace
Directions
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Pare the rind off of the watermelon and cut in shapes, and if you wish to have it green put it into kettle with alternate layers of grape leaves and small bits of alum. Then pour on _hot_ water and let boil 2 hours, then put fruit in weak ginger water and let simmer for 3 hours. Then make your syrup, allowing to every pound of fruit 1¼ lbs. of sugar, 1 pt. of water; skim constantly and put in rind. Let simmer until tender, take fruit out and boil syrup until quite thick, pour over rind, which place in jars, letting syrup cover them well, and seal.
GREEN SWEETMEATS. THE BEST.
_Contributed by Mrs. Lewis N. Webb, Washington, D. C._
Carefully pare with a very sharp knife your watermelon rind, taking off the _outer_ green and leaving just the firm white rind about a quarter of an inch. After cutting rind in shapes you desire, put your rind into salt and water for 10 days, then clear water for 24 hours, changing water once. Then throw in strong alum water for 24 hours. Now throw rinds in a pot of water, add 2 tablespoonsful of ground ginger, cover your rinds with grape leaves, and boil until rinds are green. Now place them in cold water, changing water until rind is cold. Prepare a thin syrup of ½ lb. of sugar to 1 lb. of rind and let rinds simmer slowly, adding a few blades of mace. Let them stand in this syrup for 10 days or 2 weeks. Then put to this syrup 1½ lbs. of sugar to 1 lb. of rind, and after the syrup boils well put in rinds and let boil until clear. Boil 3 or 4 lemons in clear water and when tender add them to your syrup. Put in jars and cover closely.