Melon Ice Cream
From Luncheons, 1902
Serve it in the melon rind or mold it.
Presented as published in 1902. 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
3999Calories
28 gProtein
593 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories3999 kcal
Protein28 g
Carbohydrates593 g
Fiber2.2 g
Sugars544 g
Total Fat186 g
Saturated Fat105 g
Monounsaturated Fat38 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol541 mg
Sodium294 mg
Potassium1963 mg
Calcium936 mg
Iron0.8 mg
Magnesium132 mg
Phosphorus819 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C288 mg
Vitamin A156 mcg
Vitamin E1.4 mg
Vitamin K11 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.5 mg
Folate149 mcg
Choline125 mg
Caffeine0 mg
Water1390 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 63. The excerpt below is the record exactly as published.
MELON ICE CREAM 1 pint of milk, 1 pint of cream, 1-J pints of lemon juice, 2-J cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.