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Cantaloupe Salad
From Kirmess cook book, 1907
Serves 3
Best served chilled.
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
521Calories
1 gProtein
15 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein1.3 g
Carbohydrates15 g
Fiber1.2 g
Sugars12 g
Total Fat53 g
Saturated Fat9.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat25 g
Cholesterol0 mg
Sodium538 mg
Potassium249 mg
Calcium20 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus27 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A360 mcg
Vitamin E6 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate21 mcg
Choline0 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 103. The excerpt below is the record exactly as published.
CANTALOUPE SALAD. Miss Orenicr, New York. Here is a delightful way of serving canteloupe. Select small, firm melons and lay on ice until very cold. Cut in half and scoop out the seeds, ^ then with a thin sharp knife remove the melon from the rind. Cut the pulp into inch pieces, mix with bits of ice, and put back in the shells, pouring over all French dressing
Cook this with the app: pantry check, scaling, and the assistant.