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Water Ices
From Cassell's dictionary of cookery, 1892
Serves 7
Recipes for specific water ices like Melon, Orange, and Pine-apple are referenced.
Presented as published in 1892. 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
Nutrition per serving
750Calories
0 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories750 kcal
Protein0.2 g
Carbohydrates194 g
Fiber0 g
Sugars194 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium5.2 mg
Calcium6 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2244. The excerpt below is the record exactly as published.
Water Ices. — Water ices are made of the juices of ripe fruits mixed with syrup and frozen ; and it must be remembered that if the juices are sweetened excessively they will not freeze. It is, therefore, necessary to test them with an instrument called a sacchai'ometer. To do this, put the mixture prepared for freezing in a tumbler, place the saccharometer gently in it : if it is mixed con-ectly for freezing -\\ith powder it will stick to the highest red mark ; for freezing with ice and salt to the lowest red mark. To make it sink, add water to the mixture ; to make it rise, add syrup. These remarks apj^ly also to ice creams, ice puddings, and all drinks which are to be frozen. For water ices clarified sugar should be used ; and this may be made by boiHng for ten minutes, and skimming thoroughly, a quart of water with three pounds of sugar and half the white of an egg
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