Recipes > Desserts > Banana Cantaloupe

Banana Cantaloupe


  • 1/2 box gelatine or 2 1/2 tablespoons granulated gelatine
  • 1/2 cup cold water
  • whites 2 eggs
  • 1/4 cup powdered sugar
  • 3/4 cup scalded cream
  • 2/3 cup sugar
  • 4 bananas, mashed pulp
  • 1 tablespoon lemon juice
  • whip from 3 1/2 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.


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The Boston Cooking-School Cook Book (1896).

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