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Glace a la 31 clou (Melon Ice)
From The new century cookery book, 1901
Serves 2
Add cream if desired.
Presented as published in 1901. 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
913Calories
1 gProtein
236 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories913 kcal
Protein1.2 g
Carbohydrates236 g
Fiber2.9 g
Sugars230 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.4 mg
Potassium146 mg
Calcium29 mg
Iron0.8 mg
Magnesium9 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 485. The excerpt below is the record exactly as published.
Glace a/a 31 clou ( Melon Ice). — 1 ripe musk melon, 1 lb. loaf sugar, 2 lemons, 1 tablespoonful orange-flower water, 1 teaspoonful vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.