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Cantaloupe Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
75Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories75 kcal
Protein1.8 g
Carbohydrates18 g
Fiber1.8 g
Sugars17 g
Total Fat0.4 g
Sodium66 mg
Potassium346 mg
Calcium20 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus37 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C24 mg
Vitamin A512 mcg
Vitamin K6 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate31 mcg
Water199 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 305. The excerpt below is the record exactly as published.
CANTALOUPE SALAD. — Cut small cantaloupes in two, re- move seeds and fill hollow with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.