Lemon Ice
From Principles of cookery, 1910
Other fruit juices like orange, pineapple, and raspberry can be used similarly.
Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 84. The excerpt below is the record exactly as published.
Lemon Ice. Mix in proportion of the juice of one lemon, one-fourth cup of sugar and one cup of water. Or, make a quantity Of syrup, 4 measures of sugar to 2 of water, and use 4 measures of syrup to I of fruit juice
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