Apricot Water Ice
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 24. The excerpt below is the record exactly as published.
Take a tin of apricots and rub the whole, juice and all, through a wire sieve. Add if necessary some sugar and mix it with some cream. The proportion for ices is one pound of pulp to one pint of cream. A little vegetable colouring— yellow— 11 HOUSEKEEPER'S GUIDE. (see Vegetable Colouring)— gives the ice a richer look. Then freeze the mix- ture in a freezing-machine in the ordi- nary way. A former pupil of mine, Mr. C. W. Baker, who is now one of the head cooks in the service of the Peninsular and Oriental Steamship Company, a service so famed for good cheer, tells me that these ices are the most popular of all on board ship. A small glass of noyeau may be added with advantage to the mixture before freezing. APRICOT WATER ICE.— This is simply made by freezing the pulp and syrup when it is properly mixed without add- ing cream. In this case it would be best not to add any colouring matter. A small glass of noyeau
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Cook this with the app: pantry check, scaling, and the assistant.