Cold Cantaloupe Soup

Name: Cold Cantaloupe Soup
Ingredients: 2 or 3 cups of cantaloupe, peeled and sliced; nutmeg; 2 or 3 tablespoons of butter; salt and pepper; milk; cream; chopped browned almonds

From A lady of good taste, 1954

Presented as published in 1954. 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

1058Calories

15 gProtein

46 gCarbs

114 gFat

Full nutrition (33 nutrients)

Calories1058 kcal

Protein15 g

Carbohydrates46 g

Fiber2.6 g

Sugars37 g

Total Fat114 g

Saturated Fat52 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol333 mg

Sodium240 mg

Potassium1100 mg

Calcium476 mg

Iron1.2 mg

Magnesium85 mg

Phosphorus439 mg

Zinc3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C35 mg

Vitamin A820 mcg

Vitamin E0.1 mg

Vitamin K14 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.6 mg

Folate45 mcg

Choline43 mg

Water644 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 9. The excerpt below is the record exactly as published.

Cold Cantaloupe Soup cantaloupe, peeled and sliced nutmeg butter salt and pepper milk chopped browned almonds cream Sauté a little, 2 or 3 cups of cantaloupe in g or 3 tablespoons of butter

Cook this with the app: pantry check, scaling, and the assistant.