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M. J. Delaney cookbook, 1933
Page 81
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sufficient green coloring to tint the mixture a delicate green. Chill thoroughly and add egg white beaten stiff. Pour into the freezing tray of an automatic refrigerator. Freeze, stirring every 30 min. until the mixture holds its shape and is stiff enough to serve. Meanwhile scoop melon balls from the seeded cantaloupes using a fruit ball cutter or the teaspoon from your measuring spoon set. Arrange some of the melon balls in each sherbet glass and top each with a generous spoonful or a small scoop of the mint sherbet. Serves 8 to 10.
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sufficient green coloring to tint the mixture a delicate green. Chill thoroughly and add egg white beaten stiff. Pour into the freezing tray of an automatic refrigerator. Freeze, stirring every 30 min. until the mixture holds its shape and is stiff enough to serve. Meanwhile scoop melon balls from the seeded cantaloupes using a fruit ball cutter or the teaspoon from your measuring spoon set. Arrange some of the melon balls in each sherbet glass and top each with a generous spoonful or a small scoop of the mint sherbet. Serves 8 to 10.
Szathmary Culinary Manuscripts and Cookbooks
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