Lemon Water Ice
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
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A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886).
Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
4
4 ingredients
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2 teaspoonfuls extract lemon
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1 quart water
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1 pound granulated sugar
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1 gill rich sweet cream
Method
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- Juice of 6 lemons, 2 teaspoonfuls extract lemon, 1 quart water, 1 pound granulated sugar, 1 gill rich sweet cream;
- add all together and strain.
- Freeze same as ice cream.
Cookware for this recipe
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Sieve