Dessert

Ingredients

• Slice the ripe part of a watermelon
• cover with sugar

Method

1. 1

   Cut watermelon into diamonds, squares, hearts, or disks.

2. 2

   Layer in a glass dish with sugar until full, with sugar over the top; set in the ice until wanted.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.

DESSERT 127 JELLIED PRUNE— Mrs. Geo. Foster. 1 piat prunes* IVa pints water, Vz package gelatine, 1 cup sherry, 1 cup sugar. Soak gelatine in "gill of water 2 hours. Cook prunes in 5 gills of water slowly 1 hour. Remove stones and mash very fine. Pour a little boiling water on gelatine to dissolve it. Strain it into the prunes; add sugar and water; beat thoroughly. Serve with whipped cream. PRUNE SOUFFLE— Mrs. H. V. Robinson. Codk prunes until well done, drain on cloth, chop, and to every 4 prunes allow the white of 1 egg, beaten very dry, sweeten to taste and if liked add a grating of lemon peel. 7 eggs will serve 8 people. Bake in buttered pan set in water until done. Try with straw. When cold, turn out, slice and serve with whipped cream. PRUNE SOUFFLE— Mrs. A. F. Fechteler. Washington, D. C. Prunes, 1 cup; Eggs (whites only), 3; sugar, 1 teaspoon; sherry, 1 tablespoon. Soak prunes over night. Stew until tender. Remove stones and press through a fine sieve. Put back on stove In a saucepan, when hot stir in sugar and sherry. Take off the Are and add the well beaten whites of eggs. Bake twenty minutes in a moderate oven. Serve with whipped cream. APPLE SOUFFLE— Mrs. E. B. Mahon. Stew the apples, add a little grated lemon peel, the juice, also sugar to sweeten; line the sides and bottom of the dish about 2 inches thick. IVJake a boiled custard with 1 pint of milk, 2 eggs, and a little sugar; when cool, pour into the center of the dish; beat the whites, add a little sugar, spread over, and brown a few minutes In oven. OMELETTE SOUFFLE— Mrs. W. F. Jones. Beat the whites and yolks of 3 eggs separately. To the whites add 2 tablespoons sugar; mix together, flavor with vanilla; put into a pud- dign dish, sprinkle with sugar, bake 15 minutes, and serve immedi- ately. ORANGE SOUFFLE— Mrs. Fronmuller. 1 cup stale bread crumbs, i^ cup milk, grated rind of % small orange % cup orange juice, 1 table spoon lemon juice, % cup sugar, 1 salt spoon salt, 3 eggs, beaten separately. Soak bread crumbs in milk un- til soft and mix with all other ingredients, excepting the whites of eggs, which are folded in last. Butter small cups or molds, fill about % full, and bake in pan of hot water in moderate oven until set. Serve at once. SAGO CREAM— Mrs. W. F. Jones. Cook % cup of sago in 1 quart of milk until clear. Then add 1 cup of sugar and the yolks of 3 eggs. When a little cool, stir in the well beaten whites and flavor. Some use the pearl tapioca and cook it the same way. 128 LIGHT DES=ERT DESSERT— Mrs. A. A. Smith. Slice the ripe part of a watermelon, and cut it into diamonds^ squares, hearts, or disks, the size of a mouthful. Put a layer of water- melon in a glass fruit dish, cover with sugar

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