Lemon Ice
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 13
This Ice may be used as a standard to make Fruit Ices.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 101. The excerpt below is the record exactly as published.
LEMON ICE. Use from two to three quarts of fruit pulp for I gallon of water, 4 lbs. of sugar made into syrup, each gallon of water, and four pounds of sugar, the juice of 18 lemons, the grated rind of 8 lemons
Cook this with the app: pantry check, scaling, and the assistant.