Rum Ice

Ingredients

• three-quarters of a pound
• a large fresh lemon
• a pint of cold water
• a table-spoonful of strained lemon-juice
• the whites of three eggs
• a quarter of a pint of old Jamaica rum

Method

1. 1

   Rub lemon rind on sugar, add enough sugar to make up to three-quarters of a pound.

2. 2

   Combine with cold water and lemon juice in a saucepan, stir until dissolved.

3. 3

   Add beaten egg whites, cool, add rum, freeze, and serve in glasses.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1612. 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 three- quarters of a pound. 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 the preparation 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.