Ice Cups
From The encyclopaedia of practical cookery, 1892
Serves 12
Use different colored ice for filling.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 133. The excerpt below is the record exactly as published.
Ice Cups. — Pack one dozen flat champagne-glasses, or very small tumblers, in a tub with pounded Ice and salt round them, and a little brine at the bottom of the tub is advisable. Pill these glasses with any fruit syrup, such as raspberry, strawberry, or cherry
Cook this with the app: pantry check, scaling, and the assistant.