Apple Snow

Ingredients

• Apple sauce, strained, 2 cups.
• Sugar, 1/2 cup.
• Water, 1 pint.
• Lemon juice, 2 tablespoons.

Method

1. 1

   Mix the sugar and water, bring to a boil, and add this sirup and the lemon juice to the apples; cool and freeze in the usual manner.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 85. The excerpt below is the record exactly as published.

. Sugar, 1 cup. Cut the watermelon in such a manner that the edges of the halves are escalloped. Remove the pulp, fill the shells with cracked ice, and set aside to cool. Crush the pulp so that the juice will separate from it. Strain off such juice as separates from the pulp. Place the remain- der of the pulp in a strong cloth, and squeeze it until as much juice as possible has been removed. Add the sugar 340 VEGETAEIAN COOK BOOK to the juice, and freeze. When ready to serve, remove the cracked ice from one of the shells, and fill with the frozen preparation. If a surprise is desired, invert the second half over the first. These can be securely fastened to- gether by toothpicks. OEANGE ICE Orange juice, 2 cups. Sirup, 2 cups. Lemon juice, y^ cup. Freeze as for other ice, and serve in the half shells which have been preserved when removing the juice. Another nice method is to remove a round plug from the stem end large enough to allow a teaspoon to be inserted; with the spoon remove the pulp and juice, strain and freeze the juice, and fill the shells with it. Return the plug, and serve with other fruit as a surprise. Bananas, muskmelons, or other fruit can be filled in the same manner. The shells should be chilled before filling, and should be left in a cool place until time to serve. GRAPEFRUIT ICE Grapefruit juice, 1 cup. Sirup, 2 cups. Divide the grapefruit; remove the center portion and seeds ; squeeze out the juice, and strain ; add the sirup, and freeze. ICES AND SHERBETS 341 GRAPE ICE Much depends upon the strength and flavor of the juice used. If it is very rich, it may be thinned down with sirup or water ; if not too strong, it may be frozen as it is. PINEAPPLE ICE Pineapple pulp and juice, ^ can. Lemons, 4. Sirup, 1 quart. If sliced pineapple is used, it should be minced very fine. The juice alone is more desirable. Mix all the in- gredients, and freeze in the usual manner. APRICOT ICE Lemon ice mixture, 2 quarts. Apricots, stewed, 1 pint. Press the apricots through a colander, add to the other mixture, and proceed in the usual manner. GREEN GAGE ICE Lemon ice mixture, 2 quarts. Green gages, 1 quart. Proceed as for apricot ice. Add a small amount of spinach coloring. 342 VEGETARIAN COOK BOOK APPLE SNOW Apple sauce, strained, 2 cups. Sugar, % cup. "Water, 1 pint. Lemon juice, 2 tablespoons.

Cook this with the app: pantry check, scaling, and the assistant.