Orange Water Ice
From The universal cookery book, 1887
Rub sugar on the peel for added essence.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 83. The excerpt below is the record exactly as published.
Orange Water Ice. Take as many oranges as will be necessary, cut them in half, and press the juice from them ; take the pulp carefully from the rind, and put it in a bowl, pour a little boiling water on it, stir it well, and strain it through a sieve ; mix this with the orange-juice, and stir in as much sugar as will make a rich sirup
Cook this with the app: pantry check, scaling, and the assistant.