Pomegranate Water
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a pint and a quarter of pomegranate water.
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 1265. The excerpt below is the record exactly as published.
Pomegranate Water.— Carefully take out the deep-coloured pips from three ripe pomegranates, and bruise them well vtAYl the back of a wooden spoon. Mix with them six ounces of roughly-powdered sugar, the strained juice of a lemon, three-quarteis of a pint of ■water, two or three drops of cochineal, and half a dozen drops of the essence of elder flowers
Cook this with the app: pantry check, scaling, and the assistant.