vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Water Melon with Champagne
From The encyclopaedia of practical cookery, 1892
Serves 2
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 513. The excerpt below is the record exactly as published.
Have a large ripe water Melon, and with a knife cut out a piece in the centre 2in. square by 31 in. deep ; remove the piece carefully, and pour gradually into the inside 1 pint of brandy ; replace the piece of Melon in its former position, and put the Melon in the ice-box for six hours to infuse ; set it on a dish, and send to the table, either whole or cut into slices, according to taste. Water Melon with Champagne. — Proceed as for Water Melon with Brandy, substituting lqt. of champagne for the brandy
Cook this with the app: pantry check, scaling, and the assistant.