Melon Mold
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Hugo Dressler
Presented as published in 1948. 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
950Calories
22 gProtein
22 gCarbs
86 gFat
Full nutrition (31 nutrients)
Calories950 kcal
Protein22 g
Carbohydrates22 g
Sugars12 g
Total Fat86 g
Saturated Fat51 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol266 mg
Sodium955 mg
Potassium658 mg
Calcium527 mg
Iron0 mg
Magnesium50 mg
Phosphorus499 mg
Zinc2.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline43 mg
Water343 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 20. The excerpt below is the record exactly as published.
MELON MOLD Melon | Milk Fruit gelatin Curly endive or lettuce Cream cheese French or mayonnaise dressing Peel whole melon. Cut a slice from end and remove seeds. Fill center with fruit gelatin. Place end in place and hold with toothpick and refrigerate until gelatin is firm. Slightly soften cheese with milk and frost entire outside of melon. Serve in slices on crisp endive or lettuce, with dressing.
Cook this with the app: pantry check, scaling, and the assistant.