Water Ices
From Royal baker and pastry cook, 1913
All water ices are made in this way, varying the proportion of sugar according to the acidity of the fruit used.
Presented as published in 1913. 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
1603Calories
1 gProtein
418 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1603 kcal
Protein0.9 g
Carbohydrates418 g
Fiber0.7 g
Sugars408 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium273 mg
Calcium47 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline13 mg
Caffeine0 mg
Water1175 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 55. The excerpt below is the record exactly as published.
Water ices should be frozen without rapid motion. Jun¬ ket tablets are sometimes used to thicken milk for milk sherbets, Y to 1 tablet dis¬ solved in each quart of milk. If milk is ice cold any fruit juice may be added without milk curdling the sherbet. Plain Ice Cream. — Scald 1 pint milk; mix 1 cup sugar with 2 tablespoons flour, pinch salt, and 2 beaten eggs. Add to hot milk, stir over fire till thick and smooth, cover and cook 20 minutes. Strain and cool. Add 1 pint cream, flavoring desired, and freeze. One can condensed milk and 1 cup milk may be mixed and added in place of cream. Very good ice cream may be made without the addition of any cream. Philadelphia Ice Cream. — Scald 1 pint cream. Add 1 cup sugar and stir till dissolved. Take from fire and add 1 pint chilled cream. Freeze when cold. Delmonico Ice Cream. — Make a cooked custard with 1 pint milk, 5 eggs, 1 cup sugar; strain and cool. Add 1 pint rich cream, 2 tablespoons flavoring, and freeze. To this as well as to any cream may be added at will 1 cup fresh fruit or berries rubbed through sieve, H cup cake crumbs, or any variety flavorings and colorings desired. Water Ices. — Boil 1 quart water and 1 pint sugar 5 minutes. Add % box gelatine soaked in cold water, stir till dissolved and chill. Add 1 cup lemon juice
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