Cantaloupe a la Mode
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 50. The excerpt below is the record exactly as published.
Cantaloupe a la Mode Consomme au Riz — Cheese Balls Spiced Beef — Whipped Cream Horseradish Sauce Potatoes Italian Style — Succotash Pear Salad Peach Cottage Pudding with Cream Coffee CANTALOUPE A LA MODE Wash small ripe cantaloupe (Rockyfords) with a brush, and chill thoroughly. Cut in halves lengthwise and fill with Pineapple or Raspberry Ice
Cook this with the app: pantry check, scaling, and the assistant.