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Dessert

Iced Cantaloupe

A chilled cantaloupe half filled with ice cream and optionally garnished with cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Iced Cantaloupe

Ingredients

Directions

Prepare

  1. Cut the cantaloupe in half and remove the seeds.

  2. Place the halves on ice until very cold.

  3. Trim the ends so they sit level on a plate.

Serve

  1. Fill each half with ice cream or ices.

  2. For decoration, press 1-2 cherries into the cream if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cantaloupe
Forms the edible serving vessel and adds fresh, sweet melon flavour.
Ice cream or ices
Provides the cold, creamy or icy filling that contrasts with the melon.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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