Melon Ice
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
For cantaloups, the juice of oranges and brandy may be added in place of the sherry wine.
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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 102. The excerpt below is the record exactly as published.
MELON ICE. CANTALOUP ICE. Both Ices may be made after the same recipe. Scoop the pulp from the melons in spoonfuls, take out the seeds, sweeten with simple syrup and flavor with sherry wine
Cook this with the app: pantry check, scaling, and the assistant.