vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Melon Salad
From San Rafael cook book, 1906, 1906
Serves 1
Serve immediately for best flavor.
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
202Calories
1 gProtein
7 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein1.3 g
Carbohydrates6.7 g
Fiber1.7 g
Sugars5 g
Total Fat20 g
Saturated Fat2.7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat11 g
Cholesterol0 mg
Sodium131 mg
Potassium288 mg
Calcium14 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A50 mcg
Vitamin E3.6 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.
MELON SALAD — Mrs. Thos. S. BOnneau. Select a firm nutmeg melon, halve it, remove seeds, loosen the soft part with a teaspoon letting it remain In the half, let stand there three minutes then drain off the liquid, remove the skin from a fair sized' tomato, cut it in small pieces an^ lay on the melon. Salt and pepper to taste — then add mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.