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Melon Stew (German)
From The encyclopaedia of practical cookery, 1892
Serves 4
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 509. The excerpt below is the record exactly as published.
Melon Stew (German). — Peel one Melon, and cut it into very thin slices ; lay these in a glass dish, sprinkle them with plenty of crushed loaf sugar, and squeeze the juice of two lemons over them. Stand the dish in a cool place, and leave it for two or three hours. Pour 1 pint of white wine and h pint of water
Cook this with the app: pantry check, scaling, and the assistant.