Cantaloupe Sherbet

Ingredients

• 2 good spicy melons
• enough to make i pt. pulp
• I c sugar
• I c water
• the white of one egg
• 2 T powdered sugar

Method

1. 1

   Remove pulp from melons and mash.

2. 2

   Make a syrup by boiling sugar and water, add a dash of salt, and cool.

3. 3

   Mix with pulp, freeze, and when partly frozen, add beaten egg white with powdered sugar.

4. 4

   Freeze until solid.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 226. The excerpt below is the record exactly as published.

cantaloupe sherbet for dinner, and pack until needed. DINNER Friday Lesson 255 FRIED FISH — LEMON SAUCE MASHED POTATOES SUMMER SQUASH APRICOT AND RED PLUM SALAD CANTALOUPE SHERBET Fried Fish Clean thoroughly and wash the fish, dip in egg and crumbs and fry in deep hot fat until tender. Lemon Sauce Cream ys c butter, then add slowly 2 T lemon juice. Serve with the fish. Summer Squash Dice I medium sized onion finely, and cook slowly until slightly browned in i T butter. Pare and cut into small dice a summer squash, add to the onion, sprinkle with i t salt and yl t pepper, cover and cook slowly until the squash is tender, 20-30 m. Apricot and Red Plum Salad Scald, drain and peel 6 firm ripe apricots and the same number of red plums. Cut into dice, toss together, using 2 silver forks, cover with lemon cream sauce, p. 99, chill and serve. Cantaloupe Sherbet Clean and remove the pulp from 2 good spicy melons, or enough to make i pt. pulp. ]\Iash, add a syrup made by boiling I c sugar and I c water together for a moment, 408 LESSONS IN COOKING add a dash of salt and set away to cool. If desired, tint a very faint pink. Put into a freezer and, when partly frozen, carefully open and add the white of one egg beaten stiff with 2 T powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.