Mulberry Water Ice
From The encyclopaedia of practical cookery, 1892
Serves 10
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 559. The excerpt below is the record exactly as published.
Mulberry Water Ice. — Extract the juice from the Mulberries by putting them in a cloth and squeezing it with both hands; for every pint of the juice allow lqt. of syrup and the strained juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.