Orange Water Ice
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.
Orange Water Ice. — Peel and quarter ten or twelve fine blood oranges, remove the pips and the core, and then pound the pulp with the finely grated rind of two of the oranges ; wring this all through a tammy to extract every drop of juice, and then mix this with half a pound of sugar previously dis- solved in a pint of water
Cook this with the app: pantry check, scaling, and the assistant.