Pomegranate Water Ice
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a little more than a pint of water ice.
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.
two or three drops of cochineal, and half a dozen drops of the essence of elder flowers if it is at hand ; if not, it may be dispensed with. Filter the liquid until it is clear, and it is ready for serving. Time, about twenty minutes to prepare. Probable cost, pomegranates, 4d. to Is. each. Sufficient for a pint and a quarter of pomegranate water. Pomegranate Water Ice.— Take the ruby pips from two ripe pomegranates. Place them on a fine sieve over a basin, and bruise them wcU with the back of a wooden spoon to draw out the juice. With half a pint of this mix half a pint of strong syrup, the juice of a large fresh lemon, two or three drops of cochi- neal, a table-spoonful of orange-flower water, and the rind of an orange
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