Orange Water Ice
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 109. The excerpt below is the record exactly as published.
Orange Water Ice — Rub sugar on the peel of 2 oranges and 1 lemon. Squeeze and strain the juice of the lemon and 6 oranges. Dissolve the flavored sugar with a little hot water, and mix with }/£ pint of syrup
Cook this with the app: pantry check, scaling, and the assistant.