Lemon Water Ice
From The "Queen" cookery books: Ices, 1902
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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.
Lemon water ice is the foundation of so many other things that it may be as well to give the recipe for it first of all. Lemon Water Ice. — Peel six to eight lemons very thinly, and pour on to their peel a full pint of boiling sugar and water syrup (or put half a pound of sugar
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