Cantaloupe with Ice Cream
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Use plain cream for the ice cream.
Presented as published in 1904. 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
320Calories
8 gProtein
76 gCarbs
2 gFat
Full nutrition (26 nutrients)
Calories320 kcal
Protein7.8 g
Carbohydrates76 g
Fiber7.9 g
Sugars72 g
Total Fat1.9 g
Saturated Fat0.2 g
Cholesterol1 mg
Sodium276 mg
Potassium1385 mg
Calcium98 mg
Iron3.5 mg
Magnesium115 mg
Phosphorus150 mg
Zinc3.9 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin C96 mg
Vitamin A2046 mcg
Vitamin K24 mcg
Vitamin B60.4 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate123 mcg
Water805 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 39. The excerpt below is the record exactly as published.
mall cantaloupes, or musk- melons, is thoroughly to chill the melons on ice; just before serving cut in halves and remove the seeds, putting in each half melon a large spoonful of ice cream
Cook this with the app: pantry check, scaling, and the assistant.