Melon with Port, Marsala, or Sherry

Ingredients

• Select a cantaloupe melon
• one-half pint of best port, marsala, or sherry

Method

1. 1

   Make a round incision about the stalk of the melon, remove the plug, and take out all the pips.

2. 2

   Pour the wine into the melon, replace the plug, and keep it in a cooler surrounded by ice for 2-3 hours.

3. 3

   Serve whole, cutting into shell-like slices at the table.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 228. The excerpt below is the record exactly as published.

Melon with Port, Marsala, or Sherry, Etc. Select a cantaloupe melon and let it be just ripe. Make a STANDARD COOKERY. 333 round incision about the stalk, three inches in diameter; with- draw the plug thus cut, and through the resulting hole thor- oughly 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.