Water Ice
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
If the preserve has not flavor enough grated lemon peel or the peel of a Mandarin orange will make it good.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 19. The excerpt below is the record exactly as published.
Water Ice. Eight oranges, three lemons, three pounds loaf sugar, one box gelatine dissolved in cold water enough to make one and one-half gallons. Extract the oil of rind of oranges and lemons by rub- bing the rind with lumps of sugar. Velvet Cream. Six eggs, two coffee cups granulated sugar; beat eggs and sugar together until very light; add two quarts of milk, one quart hot and one quart cold; put the cold milk over the eggs and sugar, stir well, then add the hot milk; put into milk boiler, stir constantly ten minutes till it becomes very thick. When cool flavor with vanilla, then freeze. This can be improved by adding cream — to every pint of cream add one-half teacup sugar. 64 FROZEN DISHES. Walaut Bisi|ue* One quart cream, one cup sugar, scalded together. To this add one square of chocolate, melted; strain and add one tablespoon vanilla, one cup English walnuts, broken. Then freeze. Water Ice. One tumbler any kind of preserved fruit, raspberries, pineapple or currants are the best, because they have more flavor. Strain it through a sieve, pouring over it as you strain it three pints of water
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