Mangoes
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
1354Calories
57 gProtein
159 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories1354 kcal
Protein57 g
Carbohydrates159 g
Fiber67 g
Sugars40 g
Total Fat79 g
Saturated Fat7.9 g
Monounsaturated Fat41 g
Polyunsaturated Fat22 g
Omega-30.6 g
Cholesterol0 mg
Sodium1325 mg
Potassium3178 mg
Calcium1295 mg
Iron30 mg
Magnesium998 mg
Phosphorus1679 mg
Zinc15 mg
Copper1.7 mg
Manganese67 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A12 mcg
Vitamin E18 mg
Vitamin K161 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate477 mcg
Choline280 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 13. The excerpt below is the record exactly as published.
Mangoes. Take green muskmelons, remove the seeds and put them in salt and water over night. Fill them with onions, horseradish chopped fine, mustard seed and cloves
Cook this with the app: pantry check, scaling, and the assistant.