Lemon Ice
From Harper's cook book encyclopædia, 1902
Serves 4
The ice will be much improved if, when it is beginning to set, the whites of three eggs, beaten to a firm froth, and mixed with 6 ozs. of powdered sugar, are stirred into it.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 226. The excerpt below is the record exactly as published.
Lemon Ice. — Rub the rind of six lemons upon twelve large lumps of sugar, squeeze over them the Orange Ice ICES, ETC Caramel Ice-cream strained juice, add half a pint of water and a pint of syrup, made by boiling lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.