Kaltschale

Ingredients

• one-half lb. of peaches
• an equal quantity of pineapple
• four oz. of ripe, melon pulp
• four oz. of a mixture of raspberries and red and white currants
• a half-bottleful of boiling, white wine
• six oz. of sugar
• the zest of one lemon
• a bottle of champagne

Method

1. 1

   Peel and slice the peaches and pineapple.

2. 2

   Add the melon pulp and the mixture of raspberries and currants to a silver timbale on ice.

3. 3

   Infuse cinnamon in boiling white wine, add sugar and lemon zest, cool, then mix with strawberry and red-currant purée.

4. 4

   Filter and add champagne, then pour over the fruit and serve cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 465. The excerpt below is the record exactly as published.

KALTSCHALE Peel and slice one-half lb. of peaches and an equal quantity of pineapple ; add four oz. of ripe, melon pulp, cut into dice, and four oz. of a mixture of raspberries and red and white currants, cleared of their stalks. Put these fruits in a silver timbale and keep the latter on ice. Seta little cinnamon to infuse in a half- bottleful of boiling, white wine; add six oz. of sugar and the zest of one lemon; and let the whole cool. Then add half a pint of a mixed purée of strawberries and red-currants to this infusion. Filter the whole, and complete it by the addition of a bottle of champagne

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