Cantaloupe Ice
From Fruit recipes, 1907
Serves 3
Presented as published in 1907. 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
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 55. The excerpt below is the record exactly as published.
canteloupe ice, with wine, or any ice cream or whipped-cream mixture. Ifthe shells are iced some time before and when filled set at once on ice, they may stand thus for some hours (lid replaced). A ribbon may be tied around the whole or knotted at the top. WATERMELON HALF FROZEN Break the ripe pulp of the melon into fine bits with a silver fork and place it in freezer without dasher. Let stand two hours packed in salt and ice and serve in sherbet glasses or the half shell of the melon chilled and garnished at base with vines. 130 FRUIT RECIPES WATERMELON SHERBET Scrape all the red pulp of the melon, carefully saving the juice and having sufficient melon to give strength of flavour. Allow to one gallon of liquid 4 pound of sugar and freeze. (This may be varied by adding lemon flavour- ing and juice, or sherry.) When half frozen add the whip- ped whites of eggs (one for each quart of the mixture) and finish the freezing. CANTELOUPE ICE To one quart of melon pulp allow a pound of sugar and a pint of water
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