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Dessert

Serving Watermelon

A chilled watermelon sliced into thick pieces, served on foliage with sugar and cracked ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Serving Watermelon

Ingredients

Directions

Prepare the large melon

  1. Cut a slice 4 inches thick from the center of a thoroughly chilled watermelon.

  2. Remove the green rind, leaving only the edible portion.

  3. Place the slice on a cold platter, on a bed of foliage.

  4. Cut the slice into sections like a pie.

  5. Serve each person a section.

  6. Pass fine granulated sugar for sprinkling.

Prepare small melons

  1. For small ripe melons, wash them with a brush and chill thoroughly.

  2. Cut the small melons in half, scoop out the seeds.

  3. Serve the halves on a bed of cracked ice.

  4. Garnish with foliage.

  5. Serve one small melon to each person or half of a large melon.

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

Watermelon
Provides the cold, juicy, sweet flesh that is the whole dish.
Fine granulated sugar
Adds sweetness to the cold melon flesh when sprinkled on at the table.

“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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