Raspberry and Red-currant Water Ice (Glace aux Framboises et aux Groseilles)
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 774. The excerpt below is the record exactly as published.
Raspberry and Red-currant Water Ice (Glace aux Framboises et aux Groseilles) l pt. raspberry and red- I \ pt. syrup for ices, currant puree. ] Juice of 1 lemon. Take equal quantities of carefully picked rasp, berries and red currants. Crush them in a basin with a silver fork, and then rub them through a hair sieve. Add to this puree an equal quantity of syrup for ices, and strained lemon juice in the above proportion. Allow the mixture to be- come quite cold, and then freeze. 2191. Red-currant Water Ice (Glace aux Groseilles) 1 pt. red-currant juice. I 2 whites of eggs. 1 pt. syrup for ices
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Cook this with the app: pantry check, scaling, and the assistant.