Grape Water Ice
From The practice of cookery and pastry adapted to the business of every-day life (1895).
A historical recipe
The practice of cookery and pastry adapted to the business of every-day life, by D Williamson and University of Leeds. Library (1895).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
- a quart shape
- one pound of loaf sugar
- a pint of water
- a pint of cold water
- two glasses of grape syrup
- one glass of sherry wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- To make a quart shape, boil one pound of loaf sugar in a pint of water for ten minutes, then add the juice of three lemons, the rind of one orange rasped, half a pint of cold water, two glasses of grape syrup, one glass of sherry wine, one of the extract of elderberry blossom, and strain.
- Freeze, and turn out as directed for Lemon Water Ice.
Plating
Cookware for this recipe
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Saucepan
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Sieve