The 1901 Cookbook Archive
No. 2691 — Melon Ice Cream
English historical translation of Molokhovets recipe No. 2691 from the 1901 Russian cookbook, retaining original methods and measures.
Grate 1 pound of pineapple-type melon and mix it with a syrup made by boiling 2½ glasses of water with ⅔ pound of sugar.
Cool the mixture, pour into an ice-cream mould and freeze using the period ice-and-salt method.
To provide
1 pound of melon and ⅔ pound of sugar. | 6 glasses of salt for the external ice bath. |
Historical editorial note: Salt is specified for the freezing bath, not to be added to the melon mixture.
Original source: Read Russian recipe No. 2691. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.