Cherry-water Ice
From Cassell's dictionary of cookery, 1892
Serves 4
Time to freeze: two hours. Sufficient for one quart of ice.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 351. The excerpt below is the record exactly as published.
Cherry-water Ice. — Boil a pound of sugar vnth a pint and a half of water, remove the scum as it rises; when it is clear, pour it into a large jug containing one pound of Kentish chen-ies bruised, a few of the kernels, blanched, and pounded in a mortar, the juice of two lemons, and a glass of noyeau
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