Water-Ice
From Blue Ribbon cook book, 1905
Endless varieties may be had by using any fruit singly or in combination.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 63. The excerpt below is the record exactly as published.
Water-Ice—The usual proportion is 4 cups water, 2 cups sugar, and 34 to 1 cup fruit juice or fruit pulp
Cook this with the app: pantry check, scaling, and the assistant.