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Jessamine Water-Ice
From The encyclopaedia of practical cookery, 1892
Serves 6
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 166. The excerpt below is the record exactly as published.
Jessamine Water-Ice. — Mix the juice of seven lemons and the zest of three in a pan with 3 gills of syrup, a few drops of essence of Jessamine, 1 wineglassful of brandy, and a little water
Cook this with the app: pantry check, scaling, and the assistant.