Strawberry Ice (Third Variation)

Ingredients

• a cup and a half of granulated sugar
• the juice of one lemon
• one orange
• three tablespoons of strawberry syrup

Method

1. 1

   Cook sugar for five minutes, let cool, then add lemon juice, orange juice, and strawberry syrup.

2. 2

   Set in a cool place until ready to freeze.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 183. The excerpt below is the record exactly as published.

one orange and fifteen drops of lemon juice. Strain through a sieve. As the mixture cools, stir constantly, and gradually add the strawberry juice. Place it on the ice, and as it thickens stir in four table- spoons of whipped cream. Place in a mould and cover with cracked ice and rock salt. When frappéd, serve in individuai glass cups and ornament each cup with cream prepared as f ollows : — Mix a pint of cream with four heaping teaspoons of sifted powdered sugar, the juice of one lemon, and a tablespoon of thick liquid gelatine. Whip until it becomes stiff. GOLD PUDDINOS, CREAMSj MERINOUESj AND ICE8 838 Strawberry Ice Dissolve two sheets of gelatine, moistening with a little eold water and adding a scant pint of boiling water. Add a quart and a half of eold water, four cups of sugar, the juice of three lemons, and two boxes of fine ripe berries, well crushed. This quantity will make a three-quart freezer full. Strawberry Ice Put one quart of f resh strawberries in a bowl and oyer them sprinkle two cups of powdered sugar. Let them stand two hours, press them through a fine sieve, add the juice of two lemons, a pint of water, and strain and freeze. Strawberry Ice Cook a cup and a half of granulated sugar for five minutes and let it stand until it gets eold. Add the juice of one lemon, one orange, and three tablespoons of strawberry syrup

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