Melon Water Ice (Glace au Melon)

Ingredients

• 1 melon
• 1 pt. water
• 1 lemon
• Sugar
• 1 orange
• 1 glass maraschino

Method

1. 1

   Choose a ripe melon of medium size.

2. 2

   Peel it and slice it thinly, removing the seeds.

3. 3

   Put the sugar and water into a saucepan with the thinly-peeled rind of the orange and lemon.

4. 4

   Bring these to the boil and add the sliced melon.

5. 5

   Simmer slowly for 10 minutes, and then rub all through a hair sieve.

6. 6

   Add the strained juice of the orange and lemon along with the maraschino, cool, and freeze in the usual way.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 773. The excerpt below is the record exactly as published.

Melon Water Ice (Glace au Melon) 1 melon. 1 pt. water. I I lemon. Sugar. 1 orange. | 1 glass maraschino. Choose a ripe melon of medium size. Peel it and slice it thinly, removing the seeds. Put the sugar and water into a saucepan with the thinly- peeled rind of the orange and lemon. Bring these to the boil and add the sliced melon. Simmer slowly for 10 minutes, and then rub all through a hair sieve. Add the strained juice of the orange and lemon along with the maraschino, cool, and freeze in the usual way. 2188. Orange and Lemon Water Ice (Glace au Citron et a 1’ Orange) 4 pt. orange juice. Rind of 2 lemons. 1 gill lemon juice. 1 pt. syrup for ices. Rind of 2 oranges. 2 whites of eggs. Wipe 2 oranges and 2 lemons, peel the rind off them very thinly and put it into a basin. Make the syrup according to directions in Recipe 2178, pour it boiling hot over the rind, cover the basin and stand until cold. Then add the fruit juice in the above proportion, and strain all through muslin. Put this mixture into the freezing pot, and, when it is half frozen, mix in the whites of eggs beaten to a stiff froth. Continue the freezing until the ice is sufficiently stifl for serving. Note. — Either orange or lemon juice may be used separately, but the above makes a nice com- bination. 2189. Pine-apple Water Ice (Glace d’ Ananas) 1 tinned pine-apple. I Yellow colouring. Syrup for ices. | Lemon juice. Vanilla. Chop the pine-apple, pound it in a mortar with a little of the syrup from the tin, and rub it through a fine sieve. To \ pint of this puree add \ pint syrup for ices (Recipe 2178) and the strained juice of 1 lemon

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