Grape Water Ice
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for one quart.
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 631. The excerpt below is the record exactly as published.
Grape Water Ice. — Hub the yellow part of the rind of an orange on a large lump of sugar. Dissolve it in half a pint of water, and add the juice of four lemons, one pint of clarified sugar, two glasses of grape syruj), and one glass of sherry
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