Iced Champagne Granito with Strawberries
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 225. The excerpt below is the record exactly as published.
Iced Champagne Granito with Strawberries. — Put a freezing-pot in some mixed pounded ice and bay-salt, and pour in two bottles of Champagne and lqt. of syrup. When it is frozen to icicles, add lib. of crystallised strawberries
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