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Cabellos de Angel (Stewed Melon)
From Banquets of the nations, 1911
Serves 10
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
588Calories
2 gProtein
150 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein1.6 g
Carbohydrates150 g
Fiber1.7 g
Sugars149 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium4.1 mg
Calcium5.4 mg
Iron0.7 mg
Magnesium1.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 45. The excerpt below is the record exactly as published.
Cabellos de Angel. (Stewed Melon.) Take any kind of melon. Pare, clean from all the seeds, and cut in long thin narrow strips. Make a syrup by boiling three pounds of sugar in the same weight of water. After clarifying, and while still hot, put in four pounds weight of the cut melon
Cook this with the app: pantry check, scaling, and the assistant.