Orange Ice

Ingredients

• 4 c. water
• 2 c. sugar
• 2 c. orange juice
• 1 c. lemon juice
• Grated rind of two oranges
• and 1 lemon

Method

1. 1

   Make a sirup of the sugar and water by boiling the mixture ten minutes.

2. 2

   Add the fruit juice and grated rind; mix them in well; cool the mixture, strain it, and freeze it.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 67. The excerpt below is the record exactly as published.

2 c. sugar 4 lemons (strained juice) RECIPE 297. 2 c. finely shredded pineapple 1 ts. granulated gelatin i c. cold water 2 c. boiling water 2 c. sugar 2 lemons (strained juice) RECIPE 298. 1 c. lemon juice and rind of 1 lemon 4 c. water 2i c. sugar Mix MILK SHERBET the sugar and lemon juice thor- oughly ; pour on the milk slowly and stir it constantly while adding it. Put it into a freezer can and freeze it. PINEAPPLE SHERBET Soak the gelatin in cold water, add the boiling water and sugar; stir it until the gelatin is dissolved, and add the lemon juice. Strain the mixture and set it aside to cool. When it is cool, add the pineapple to the mixture and freeze it. LEMON ICE Make a sirup of the sugar and water by boiling the mixture ten minutes. Add the grated rind and let the mixture stand until it is cool. Add the lemon juice, strain the mixtiure, and freeze it. Digitized by Google FROZEN DESSERTS 166 RECIPE 299. 4 c. water 2 c. sugar 2 c. orange juioe 1 c. lemon juice Grated rind of two oranges and i lemon RECIPE 300. 2 C. nriillr 2 c. thin cream 1 c. sugar 2 tbs. flour 2 eggs 1 tbs. vanilla RECIPE 301. 2 c. thick cream and 2 c. milk, or 4 c. thin cream 1 c. sugar 1 tbs. vanilla RECIPE 302. RECIPE 303. 1 qt. thin cream 1 c. hot water 2 sq. unsweetened chocolate 1 c. sugar 1 ts. vanilla RECIPE 304. 2 c. milk 1 c. heavy cream 1 c. sugar ORANGE ICE

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