Grape-Juice Ice

Ingredients

• One pint grape juice
• 2 cups sugar
• 3 cups water
• 1 lemon
• beaten whites of 2 eggs

Method

1. 1

   Make a syrup of sugar, water, and lemon, pour over beaten egg whites, let stand, and add enough water to make 0.5 gallon.

2. 2

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 69. The excerpt below is the record exactly as published.

GRAPE- JUICE ICE. One pint grape juice, 2 cups sugar, 3 cups water, 1 lemon. Make a syrup of sugar, water and lemon, and pour on the beated whites of 2 eggs. Let stand a while and add enough water to make % gallon. Freeze. Serve in tall glasses, using grapes and leaves to garnish. — Mrs. B. J. Corbitt. RED RASPBERRY ICE. One quart fresh or canned raspberries rubbed through a sieve, IV2 cups of sugar, juice of 1 lemon, ll/o pints water. Pour ingredients together and let boil 3 minutes; mix with fruit. Strain. Freeze, and just when beginning to freezer add the white of a well beaten egg. I use 1 quart to V/2 quarts of water, and if in a hurry do not boil. — Mrs B. A. White. GRAPE SHERBET. For 8 persons mix 1 pint of grape juice (unfermented), FEOZEN DESSEETS 153 juice of lemon and 1 neaping tablespoonful of gelatine dis- solved in boiling water; freeze quickly; add beaten white of 1 egg just before finish. ORANGE SHERBET. Eind of 2 oranges, juice of 2 lemons, juice of 4 oranges, 1 pint of sugar, 1 quart of water; strain and freeze. When half frozen, add the well-beaten whites of 2 eggs

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