Melonade
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one pint of boiling syrup
- two tablespoonfuls of orange-flower water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Rub one lb.
- of just-ripe melon pulp through a sieve.
- Put it into a basin and pour over it one pint of boiling syrup at 20°.
- Let the whole cool and infuse for two hours, and strain it through muslin or through a woollen bag.
- Add a piece of very clean ice and sufficient seltzer water to reduce the syrup to 9°.
- Keep the preparation in the cool for a further twenty minutes, and finish it, when about to serve, with two tablespoonfuls of orange-flower water.
Plating
Cookware for this recipe
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Saucepan
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Sieve