Barberry Water Ice
From The "Queen" cookery books: Ices, 1902
This can also be made with barberry jam.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.
Barberry Water Ice.— Put the barberries into a preserving pan with just enough water to keep them from burning, and keep them well stirred over a gentle fire ; when warm and burst, turn them into a jelly bag and let them strain, or else pulp them through a sieve as you please, diluting them with sufficient sugar syrup to sweeten them to taste (adding a httle I more water if they are too thick), then when cold, freeze. This can also be made “with barberry jam, by mixing two good tablespoonfuls of the latter with / the juice of a lemon (the firsG does not require this ;as the fresh fruit is sour enough), a pint of water
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