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Cantaloupe and Watermelon Surprise
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
37Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories37 kcal
Protein1 g
Carbohydrates9 g
Fiber0.9 g
Sugars9.1 g
Total Fat0.2 g
Sodium33 mg
Potassium180 mg
Calcium10 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus20 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C12 mg
Vitamin A256 mcg
Vitamin K3 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate16 mcg
Water105 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 193. The excerpt below is the record exactly as published.
antaloupe and watermelon, surprise strawberries with cream Shirred eggs, Caroli Calf's liver and bacon Veal kidneys saute, au Madere Rolls Mashed potatoes Coffee Salade Bresilienne Camembert cheese with crackers Coffee DINNER Consomme brunoise and vermicelli Pickles. Radishes Planked black bass Cucumber salad Deviled chickens' legs with Virginia ham Spinach with cream Egg plant, Sicilienne French pastry Demi tasse Cantaloupe and watermelon, surprise. Cut out with a round Parisian spoon equal parts of cantaloupe and watermelon. Mix, and serve in grape- fruit supreme glasses. Serve salt, pepper and powdered sugar
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