Lemon and Orange Ice

Ingredients

• juice of six lemons
• juice of two oranges
• three-quarters of a pound of sugar
• half a pint of water
• a glassful of rum
• a glassful of brandy
• whites of three eggs
• four ounces of pounded sugar

Method

1. 1

   Squeeze out and strain the juice of six lemons and two oranges, and add three-quarters of a pound of sugar, dissolved in as much water as will moisten it, and half a pint of water.

2. 2

   Freeze the mixture.

3. 3

   Stir into the ice a glassful of rum and a glassful of brandy, and freeze again.

4. 4

   Whisk the whites of three eggs to a solid froth, and beat up with them four ounces of pounded sugar.

5. 5

   Stir this into the ice and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1405. The excerpt below is the record exactly as published.

juice of six lemons and two oranges, and add three-quarters of a pound of sugar, dissolved in as much water as will mois- ten it, and half a pint of water. Freeze the mixture. Stu* into the ice a glassful of rum and a glassful of brandy, and freeze again. Whisk the whites of three eggs to a solid froth, and beat up with them four ounces of pounded sugar

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