Raspberry Water Ice
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 251. The excerpt below is the record exactly as published.
Raspberry water ice Chocolate Champagne wafers Almond cake LUNCHEON Tea Cold assorted meats Chocolate Potato salad Whipped cream Iced tea DINNER Consomme with tapioca Boiled salmon, mousseline sauce Potatoes Hollandaise Roast goose, apple sauce St. Francis potatoes Celery Victor Baked Alaska Coffee Pearl grits with cream. See hominy in cream. Potato salad. Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnishing. Chicken a la King. Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three- quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top. Raspberry water ice. One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired
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