Apple Water Ice (Glace aux Pommes)

Ingredients

• 1 lb. apples
• J pt. water
• 1 inch cinnamon stick
• Rind of 1 lemon
• juice 1 lemon
• 2 oz. sugar
• Rum

Method

1. 1

   Choose good sound apples, peel, core, and slice them.

2. 2

   Put them into a jar with the water, sugar, cinnamon, and lemon rind and stew until tender.

3. 3

   Rub through a hair sieve and strain in the lemon juice.

4. 4

   To 0.5 pint of this puree add 0.5 pint syrup for ices and 1 glass rum.

5. 5

   Stand till cold and then freeze.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 772. The excerpt below is the record exactly as published.

Apple Water Ice (Glace aux Pommes) 1 lb. apples. J pt. water. 1 inch cinnamon stick. Rind and juice 1 lemon. 2 oz. sugar. Syrup for ices. Rum. Choose good sound apples, peel, core, and slice them. Put them into a jar with the water, sugar, cinnamon, and lemon rind and stew them until tender. Then rub them through a hair sieve and strain in the lemon juice. To \ pint of this puree add | pint syrup for ices (see above) and i glass rum or a little liqueur. Stand till cold and then freeze. 2180. Apricot or Peach Water Ice (Glace aux Abricots ou aux Peches) | pt. apricot or peach puree. \ pt. syrup for ices. 2 or 3 drops carmine. Juice of 1 lemon. A few drops essence of almonds or 1 dessert- sp. of noyeau. Tinned fruit may be used. Rub it through a hair sieve until a sufficient quantity is obtained. Some of the syrup must be used along with the fruit as the puree must not be too thick. Make the syrup (see above), add it to the fruit puree along with strained lemon juice in the above pro- portions, and the flavouring. Make the mixture a peachy colour with a few drops of carmine, and, when cold, freeze in the usual way. 2181. Banana Water Ice (Glace aux Bananes) 1 gill banana pulp. \ pt. syrup for ices. 1 gill orange or lemon Yellow colouring, juice. Make the banana pulp by cutting up some ripe bananas and rubbing them through a hair sieve. Add to the pulp, orange or lemon juice and syrup for ices (see above) in the above proportions, and colour the mixture with a very little yellow colour- ing. Pour all into a freezing pot and freeze as directed on p. 479. Note. — A little liqueur may be added to this ice if wished. 2182. Black-currant Water Ice Make in the same way as Red-currant Water Ice (see below), using black currants instead of red. 2183. Cherry Water Ice (Glace aux Cerises) 1 lb. Morello cherries. 1 pt. syrup for ices. Juice of 1 lemon. 1 table-sp. noyeau or maraschino. A few drops of carmine. Stalk the cherries, wipe them in a clean cloth and then stone them. Crack some of the stones and pound the kernels in a mortar. Then add the cherries and pound them also. Make the syrup according to directions given above, pour it boiling hot over the cherries and kernels, add the lemon juice, cover over, and stand until cold. Then rub all through a hair sieve. Add the liqueur to the fruit puree, colour with a few drops of carmine and freeze. Note. — One or two beaten whites of eggs may be added when the mixture is half frozen. 2184. Coffee Water Ice (Glace au Caf£) 1 £ pts. strong clear coffee j | gill brandy. 2 or 3 table-sps. sugar. \ Whipped cream. The coffee must be very clear and good. Sweeten it to taste with 2 or 3 table-spoonfuls of sugar, and allow it to become quite cold. Then pour it into a freezing pot and half freeze it. Add \ gill of fine brandy and freeze again. Serve in ice cups or glasses with a spoonful of whipped cream on the top. ICES 481 2185. Grape Water lee (Glace aux Raisins) 1 table-sp. orange-flower water. \ glass Marsala. Pistachio nuts. 1 lb. muscatel grapes. Rind and juice of 2 lemons. J pt. syrup for ices. Stalk the grapes, and wipe them carefully in a clean cloth. Crush them and rub them through a hair sieve. Make the syrup according to directions given above, boiling with it the thinly-peeled rind of the 2 lemons. Strain the syrup and lemon juice on to the grape puree, add the orange- flower water and Marsala, and stand until cold. Freeze, and serve piled up in small cups, sprinkled with finely-chopped pistachio nuts. 2186. Lemon Water Ice (Glace au Citron) 1 gill lemon juice. I 4 pt. syrup for ices. Rind of 2 lemon

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