Citron Cream

Cut the finest citron melons when perfectly ripe--take out the seeds, and slice the nicest part into a China bowl in small pieces, that will lie conveniently; cover them with powdered sugar, and let them stand several hours--then drain off the syrup they have made, and add as much cream as it will give a strong flavour to, and freeze it.

Original Recipe

Cut the finest citron melons when perfectly ripe--take out the seeds, and slice the nicest part into a China bowl in small pieces, that will lie conveniently; cover them with powdered sugar, and let them stand several hours--then drain off the syrup they have made, and add as much cream as it will give a strong flavour to, and freeze it. Pine apples may be used in the same way.

Ingredients

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  • citron melons, finest ripe
  • powdered sugar
  • cream

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Required Gear

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China bowl For preparing and chilling fruit
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Freezing container For freezing the cream

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Instructions

  1. 1

    Cut the finest citron melons when perfectly ripe--take out the seeds, and slice the nicest part into a China bowl in small pieces, that will lie conveniently; cover them with powdered sugar, and let them stand several hours--then drain off the syrup they have made, and add as much cream as it will give a strong flavour to, and freeze it.

  2. 2

    Pine apples may be used in the same way.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)