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Melon Kalteschale
From Cassell's dictionary of cookery, 1892
Serves 1
The kalteschale should be prepared in a bowl, and served with rusks or spongecakes. Time to make, an hour and a half.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 916. The excerpt below is the record exactly as published.
Melon Kalteschale.— Kalteschale is a sort of cold soup, but when prepared from fruit is a most acceptable substitute for pies, tarts, &c. Between layers of thinly-sliced melon strew three ounces of sifted white sugar, and the juice of a lemon. Let them stand for about an hour, then throw over them a pint of Grerman -wn
Cook this with the app: pantry check, scaling, and the assistant.