Banana Cantaloupe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ box gelatine or tablespoons granulated gelatine.
  • ½ cup cold water.
  • Whites 2 eggs.
  • ¼ cup powdered sugar.
  • ¾ cup scalded cream.
  • cup sugar.
  • 4 bananas, mashed pulp.
  • 1 tablespoon lemon juice.
  • Whip from cups cream.
  • 12 lady fingers.


    Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually hot cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain into a pan set in ice water, add bananas and lemon juice, stir until it begins to thicken, then fold in whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill.