Rum Ice

Ingredients

• Rub the rind of a large, fresh lemon
• three or four lumps of sugar
• as much sugar as will make up the weight to Y\ lb.
• Put this into a saucepan with a pint of cold water
• a table-spoonful of strained lemon-juice
• add a quarter of a pint of old Jamaica rum

Method

1. 1

   Rub the rind of a large, fresh lemon upon three or four lumps of sugar till all the yellow part is taken off, and add as much sugar as will make up the weight to Y\ lb.

2. 2

   Put this into a saucepan with a pint of cold water and a tablespoonful of strained lemon-juice.

3. 3

   Stir the syrup over the fire, and when the sugar is dissolved add gradually the whites of three eggs, beaten till firm.

4. 4

   Pour out before it begins to simmer, let it cool, add a quarter of a pint of old Jamaica rum, freeze in the usual way, and serve in glasses.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 226. The excerpt below is the record exactly as published.

Rum Ice. — Rub the rind of a large, fresh lemon upon three or four lumps of sugar till all the yellow part is taken off, and add as much sugar as will make up the weight to Y\ lb. Put this into a saucepan with a pint of cold water and a table-spoonful of strained lemon - juice. Stir the syrup over the fire, and when the sugar is dissolved add gradually the whites of three eggs, beaten till firm. Pour out before it begins to simmer, let it cool, add a quarter of a pint of old Jamaica rum

Cook this with the app: pantry check, scaling, and the assistant.