Orange Ice

Ingredients

• One dozen oranges
• four lemons
• one pint of granulated sugar
• one and a half pints of boiling water
• rind of one orange
• and one lemon

Method

1. 1

   Squeeze the oranges and lemons, and add the sugar to the juice.

2. 2

   Add the grated rind of the orange and lemon and a little water.

3. 3

   Put all in a glass jar or crock, and let stand in the ice-chest all night.

4. 4

   Freeze, and when about to serve the ice, pour over it a small quantity of Jamaica rum.

5. 5

   Serve with whipped cream and sponge cake.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 226. The excerpt below is the record exactly as published.

Orange Ice ICES, ETC Caramel Ice-cream strained juice, add half a pint of water and a pint of syrup, made by boiling lb. of sugar in three-quarters of a pint of water until the sugar is dis- solved. Put all together into a jug and leave it for an hour or two. Then mix, strain, and freeze in the usual way. Serve in glasses. The ice will be much improved if, when it is beginning to set, the whites of three eggs, beaten to a firm froth, and mixed with 6 ozs. of powdered sug- ar, are stirred into it. Leave in the freezer until wanted. Orange Ice. — One dozen oranges, four lemons, one pint of granulated sugar, one and a half pints of boil- ing water, rind of one orange and one lemon

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