Liqueur Water Ice
From The "Queen" cookery books: Ices, 1902
This is more often used in conjunction with other ices.
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 17. The excerpt below is the record exactly as published.
Liqueur Water Ice. — Mix a j^int of water with a full gill of any liqueur syrup to taste, add a wine- glassful of the liqueur itself, and freeze. This is more often used in conjunction with other ices than 38 ICES. alone ; for instance, as a filling, if made with kirscli, to a cherry cream ice bombe, &c. Melon Water Ice. — Peel a ripe melon and pound the flesh till smooth, then mix with it half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.