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Watermelon Salad
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
98Calories
3 gProtein
24 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein2.5 g
Carbohydrates24 g
Fiber1.3 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium419 mg
Calcium57 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline0.1 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 76. The excerpt below is the record exactly as published.
WATERMELON SALAD 2 cups watermelon Vi teaspoon grated nutmeg 4 tablespoons sugar Juice of 1 orange 1 teaspoon cinnamon Lettuce
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