Melon Mangoes
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Recipe by Mrs. J. F. Allen.
Presented as published in 1909. 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
262Calories
13 gProtein
50 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein13 g
Carbohydrates50 g
Fiber15 g
Sugars8.8 g
Total Fat2.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium273 mg
Potassium2401 mg
Calcium221 mg
Iron3.2 mg
Magnesium137 mg
Phosphorus335 mg
Zinc2.1 mg
Copper0.4 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C431 mg
Vitamin A39 mcg
Vitamin E0.9 mg
Vitamin K67 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate594 mcg
Choline12 mg
Caffeine0 mg
Water898 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 38. The excerpt below is the record exactly as published.
MELON MANGOES. MRS. J. F. ALLEN. Select small, round, smooth, musk melons, half ripe, wash and put them in weak brine over night. Prepare a mixture of shredded cabbage, cauliflowers, green beans, celery, sliced green tomatoes and small cucumbers, with a little minced red pepper, and put in brine over night. In the morning wash all in fresh water, and drain. Cut from each melon a small piece around the stem, scrape out the inside carefully, sprinkle the inside with celery seed and fill with the mixture, putting in bits of cinnamon, whole cloves and a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.