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Melon Mangoes
From The national course in home economics, 1917
Serves 2
Recipe by Mrs. D. Z. B.
Presented as published in 1917. 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
493Calories
2 gProtein
126 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein1.9 g
Carbohydrates126 g
Fiber1.8 g
Sugars124 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium97 mg
Potassium493 mg
Calcium111 mg
Iron1.6 mg
Magnesium39 mg
Phosphorus42 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A512 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate32 mcg
Choline2.5 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 268. The excerpt below is the record exactly as published.
MELON MANGOES. Select firm, sound, green cantaloupe. With a sharp knife remove one slice, take out the seed, soak over night in salt water, then fill with chopped cabbage and green tomatoes, seasoned with salt, mustard seed and red pepper chopped. Replace the top and tie. Boil enough vinegar to cover adding a cupful of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.