Mock Cantaloupe
From 365 desserts, 1900
Presented as published in 1900. 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
2436Calories
56 gProtein
202 gCarbs
159 gFat
Full nutrition (33 nutrients)
Calories2436 kcal
Protein56 g
Carbohydrates202 g
Fiber19 g
Sugars124 g
Total Fat159 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Cholesterol178 mg
Sodium146 mg
Potassium2658 mg
Calcium537 mg
Iron8.5 mg
Magnesium291 mg
Phosphorus1398 mg
Zinc6.1 mg
Copper2.5 mg
Manganese2.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A442 mcg
Vitamin E1.6 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline42 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 9. The excerpt below is the record exactly as published.
Mock Cantaloupe. Mold the yellow Bavarian cream in a melon mould lined with lady fingers and when ready to serve, turn out on a dish and sprinkle top of the cream thickly with chopped pistachio nuts, or any green fruit, plums or angelica. Garnish with whipped cream and candied fruit
Cook this with the app: pantry check, scaling, and the assistant.