Watermelon Salad

Ingredients

• Take a nice ripe watermelon
• sprinkle well with castor sugar
• pour over it a glass of claret or port

Method

1. 1

   Cut the watermelon in quarters and remove all the seeds.

2. 2

   Take the red fleshy part and break it in pieces with a silver knife or fork.

3. 3

   Put this in a salad bowl, and sprinkle well with castor sugar.

4. 4

   Place the bowl on ice or in a very cold place until thoroughly chilled, then pour over it a glass of claret or port just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 748. The excerpt below is the record exactly as published.

Watermelon Salad 2107. Banana and Raspberry Cups 4 or 5 bananas. I 2 table-sps. castor sugar. 1 lb. raspberries. Peel the bananas and cut them in small thin pieces with a silver knife. Pick the raspberries, mash them with the sugar, and then rub them through a hair or fine wire sieve. Half fill small cups or custard glasses with the bananas, and cover with the raspberry puree. Serve very cold with finger or other fancy biscuits. Notes. — A little orange or lemon juice, or some brandy or liqueur, may be sprinkled over the bananas before pouring on the puree, and a little whipped cream may be put on the top of the cups. Other fruits, such as strawberries, red or black currants, or apricots may be used instead of the raspberries. 2108. Orange and Banana Salad 3 oranges. 3 bananas. 2 table-sps. desiccated cocoanut. 1 tea -cupful loaf sugar. 1 tea-cupful water. Peel the oranges, carefully removing all the white pith, and cut them in very thin slices with a sharp knife. Remove the skin from the bananas and cut them also in slices, using a silver knife to prevent discoloration. Arrange the fruit in a salad dish, sprinkling over each layer a little of the cocoanut. Put the sugar and water into a sauce- pan, and boil them together at least 10 minutes. Skim if necessary and allow them to cool. Then pour this syrup over the fruit, and place in a very cool place until wanted. Note. — Other kinds of nuts, finely chopped. Take a nice ripe watermelon, cut it in quarters, and remove all the seeds. Then take all the red fleshy part, and break it in pieces with a silver knife or fork. Put this in a salad bowl, and sprinkle well with castor sugar. Place the bowl on ice or in a very cold place until the melon is thoroughly chilled, then, just before serving, pour over it a glass of claret or port

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