Lemon Ice
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- Take six large, juicy lemons and grate peel of three lemons;
- two oranges, juice of both, and peel of one;
- squeeze out every drop of juice and steep the grated peel of lemon and orange in juice for an hour.
- Strain and mix in one pint of sugar.
- Stir until dissolved and freeze.
Plating
Cookware for this recipe
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Grater
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Vegetable peeler
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Wooden spoon
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Sieve