Lemon Ice — Very Fine
From Temperance cook book, 1887
Serves 20
Currant, strawberry, pineapple, orange, or raspberry ice is made the same way.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 126. The excerpt below is the record exactly as published.
LEMON ICE — Very fine. FOR THE SYRUP.— Take twelve pounds of white sugar, twelve pints of water, one egg, beaten to a froth, and a piece of lemon 212 CUSTARDS, CREAMS, ETC. peel; boil this ten minutes, and bottle this syrup up, and when wanted for use, take one pint of clarified sugar to one quart of ice water, and the juice of four lemons
Cook this with the app: pantry check, scaling, and the assistant.