Melon with Port, Marsala, or Sherry
From A guide to modern cookery, 1909
Serves 2
Do not cut the melon into slices when serving.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 93. The excerpt below is the record exactly as published.
MELON WITH PORT, MARSALA, OR SHERRY, &c. Select a Cantaloup or other melon of the same kind as the former, and let it be just ripe. Make a round incision about the stalk, three inches in diameter; withdraw the plug thus cut, and through the resulting hole thoroughly remove all the pips by means of a silver spoon. Now pour one-half pint of best Port, Marsala, or Sherry
Cook this with the app: pantry check, scaling, and the assistant.