Orange Ice

Ingredients

• a pound of sugar
• a pint of water
• the strained juice of 12 oranges
• a wineglass of orange-flower water
• 2 oranges

Method

1. 1

   Make a syrup of a pound of sugar and a pint of water.

2. 2

   Add to this the strained juice of 12 oranges, a wineglass of orange-flower water, and fresh water to make 2 quarts in all.

3. 3

   Take 2 oranges, peel and separate in sections, from which take all skin and seeds, cut into small pieces, and add just before freezing.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 23. The excerpt below is the record exactly as published.

wineglass of orange- flower water. Freeze. APPLE ICE Pare and core 18 juicy apples ; cut them into small pieces and cook in 3 pints of water with 2 slices of lemon -peel. When soft, pass the pulp through a hair sieve and sweeten with a pound of sugar; add the strained juice of a lemon. Set aside to cool, and freeze. ICE-CREAMS AND WATER-ICES 97 AURORA ICE Beat in a mortar a half-pound of sweet and half an ounce of bitter almonds ; mix the same with a quart of water and strain through a cloth. Make a syrup of a pound of sugar and boil pretty high; mix with almond water and boil until clear. Add the yolks of 4 well-beaten eggs, and stir gently until thoroughly mixed. When cold, freeze. CHERRY ICE Wash, pick, and stone two quarts of cher- ries ; bruise them well ; cover with a pound of powdered sugar and set aside for an hour. Then pour a quart of boiling water over them and strain through a cloth. Just before freezing add a glass of kirsch, if liquor is not objectionable, and a quarter of a pound of candied cherries cut in halves. MUSKMELON ICE Take the pulp of three good -sized melons and bruise well with a fork. Add to this a half-pound of sugar and set aside for half an hour. Then mix well with a quart of water 98 C50LD DISHES FOR HOT WEATHER and pass through a cloth. Before freezing take the pulp of another melon, cut into small squares, and add to the mixture, with a very little grated nutmeg. LEMON ICE Make a syrup of a pound of sugar and a pint of water; boil in it 2 or 3 slices of lemon- peel. Take from the fire and add the strained juice of 6 lemons, a quart of water, and an ounce of gum-arabic dissolved in water. Before freezing take out the lemon-peel and add the whites of 2 eggs beaten to a froth. ORANGE ICE Make a syrup of a pound of sugar and a pint of water. Add to this the strained juice of 12 oranges

Cook this with the app: pantry check, scaling, and the assistant.