What is the melon ice made of?

1/2 liter melon flesh, 1/2 liter sugar syrup, the juice of 2 oranges and 1 lemon, plus 1 tablespoon orange essence.

The original refers to banana ice: the melon flesh is mashed/pressed and mixed with sugar syrup, citrus juice and orange essence, and the mixture is frozen. Figure about 3 hours in all for freezing.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 512, where it is called glace au melon. It is calculated for about 6 servings.

Melon Ice (glace au melon)

Name: Melon Ice (glace au melon)
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 0.5 l melon flesh (mashed or pushed through a sieve); 0.5 l sugar syrup (cooled); 2 pcs oranges (the juice); 1 pcs lemon (the juice); 1 tbsp orange essence (to taste)

Melon ice (Erken 1914): 0.5 l melon flesh, 0.5 l sugar syrup, juice of 2 oranges and 1 lemon, orange essence; made like banana ice and frozen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 512 (falt i det fri)

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About the dish

One of the more exotic ices in Erken's ice cream chapter; melon was a luxury item in 1914. The method refers to the banana ice, that is sugar syrup mixed with fruit flesh and citrus juice.

How to make it

1
Prepare the melon
Scrape out the melon flesh and mash it well, optionally through a sieve.
2
Mix
Mix the cooled sugar syrup with the melon flesh, the orange and lemon juice and the orange essence.
3
Freeze
Strain the mixture if desired, and freeze it in an ice cream maker or in a mold in the freezer while stirring.

Changes from the original

Quantities are interpreted and given in modern units; the method is written out following the banana ice method. The orange essence is unclearly placed in the OCR text.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 590)~88% of the text changedremovedadded

~~0,5 l~~ (Glace au melon.) 1/2 1. melonkjøtt ~~(most eller most gjennom sil). 0,5 l~~ 1/2 1. sukkersirup ~~(avkjølt).~~ saft av 2 ~~stk~~ appelsiner ~~(saften).~~ saft av 1 ~~stk~~ sitron ~~(saften).~~ 1 ~~ss appelsinessens (etter smak). Skrap~~ spiseskjefull appelsinessens. En runddel skjæres av fruktens topp, kjøttet skrapes forsiktig ut ~~melonkjøttet og mos det godt, eventuelt gjennom~~ med en ~~sil.. Bland det avkjølte sukkersiruppen~~ teskje. Frukten fylles med ~~melonkjøttet, appelsin- og sitronsaften og appelsinessensen.. Sil blandingen om ønskelig, og frys den i iskremmaskin~~ mandarin-is eller ~~i form~~ appelsin-is. Tillages som banan-is. Til 6 personer. Isen kan fylles i ~~fryseren under omrøring.~~ en utskåren frisk melon.

Note on Modernised

Mengder er tolket og satt i moderne enheter; framgangsmåten er skrevet ut etter bananisens metode. Appelsinessensen står uklart plassert i OCR-teksten.

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Frequently asked questions

What is the melon ice made of?: 1/2 liter melon flesh, 1/2 liter sugar syrup, the juice of 2 oranges and 1 lemon, plus 1 tablespoon orange essence.
How is it made?: The original refers to banana ice: the melon flesh is mashed/pressed and mixed with sugar syrup, citrus juice and orange essence, and the mixture is frozen. Figure about 3 hours in all for freezing.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 512, where it is called glace au melon. It is calculated for about 6 servings.

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