vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cantaloupe à la Buc
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
59Calories
2 gProtein
13 gCarbs
1 gFat
Full nutrition (26 nutrients)
Calories59 kcal
Protein1.6 g
Carbohydrates13 g
Fiber2.1 g
Sugars10 g
Total Fat0.7 g
Saturated Fat0.4 g
Cholesterol2 mg
Sodium38 mg
Potassium87 mg
Calcium42 mg
Iron0.5 mg
Magnesium7.2 mg
Phosphorus9.4 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C6.2 mg
Vitamin A128 mcg
Vitamin K1.5 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.7 mcg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 170. The excerpt below is the record exactly as published.
CANTALOUPE A LA BUC. Mrs. Seely's Cook Book. Having washed and thoroughly chilled fine canta- loupes, cut them in halves and remove carefully all seeds and stringy parts clinging to the seeds. Pack the halves with ice-cream
Cook this with the app: pantry check, scaling, and the assistant.