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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Spiced Watermelon Rind Recipe

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This recipe for Spiced Watermelon Rind is from Grandmother Verhunce's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds white portion of watermelon, cubed
5 cups sugar
2 cups cider vinegar
1 cup water
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon stick cinnamon pieces
1 lemon, sliced
Directions:
Directions:
Let watermelon cubes stand overnight in enough salted water to cover. Drain. cover with fresh cold water. Bring to a boil. Cook over low heat until tender. Drain. combine sugar, vinegar, and water. Tie spices and lemon slices in cheesecloth bag. Add to sugar mixture. Bring to boil, sitrring. Boil for 5 minutes. Add watermelon. Simmer until cubes are transparent, about 15 minutes. Remove spice bag. Pack in hot sterilized jars. Yield: 3 pints spiced rind.
Personal Notes:
Personal Notes:
From THIS WEEK magazine, July 9, 1961. Also included the recipe for Watermelon-Lemonade Ice

Article before recipes says:

In 1955, I had a letter from Mrs. McGibbon. "I'm eighty years old", she wrote, "and not making pickles any more. But, I remember how you liked them and am sending you my recipe. Keep this for yourself or give it to others."

Melonade is another watermelon recipe which has had frequent curtain calls. "I have lost my recipe for that watermelon-lemonade ice" writes Mrs. Kenneth Isreal of Detroit. "Do you remember it?" I remembered. The recipe is from Rosa Hart of lake Charles, La., as made by cook Rachel. Rachel suggested a variation, "Sometimes I use Cantaloupe. It comes gold as the Sweet Chariot."

 

 

 

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