Peach Water Ice
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons. Cost approximately 1s. 8d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1117. The excerpt below is the record exactly as published.
Peach Water Ice. — Pare, stone, and quarter half a dozen ripe peaches. Put them in a syrup, made by boiling a pound of loaf sugar, half a pint of water, the white of an egg, beaten to a firm froth, and one peach kernel, for five minutes. Let the peaches simmer until they are quite soft. Press them through a fine hair sieve, and add to the liquid the strained juice of two small fresh lemons and two or three drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.