Gooseberry Water Ice
From The "Queen" cookery books: Ices, 1902
If liked, a gill of maraschino syrup may be added during the freezing.
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 17. The excerpt below is the record exactly as published.
Gooseberry Water Ice. — Top and tail a quart of green gooseberries, and cook with lOoz. or 12oz. of caster sugar, a strip or two of thinly peeled lemon rind, and a pint of water, till soft enough to pulp through a sieve ; then add the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.