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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. one pound of juice
  2. Dip
  3. Water
  4. a pint of ice is made

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

  1. Melt a quantity of rosin, a fourth part of this quantity of bees’-wax, and a fourth of brick-dust, and mix them well in a pot on the fire;
  2. dip the cork and the top of the bottle in it, turning it round, that it may completely cover the cork.
  3. 288.
  4. Improved Method.
  5. During the many years that have elapsed since the first publication of this work, the author has found that it is very difficult to keep juice and fruit in bottle for ice ;
  6. many bottles are broken by the fermentation, as soon as the fruit comes to maturity.
  7. Another inconvenience is, that, if only a pint of ice is made, the fruit remaining in the bottle is totally lost ;
  8. to avoid this inconvenience, the author, after having tried all sorts of glass and earthen bottles, has found nothing answer so well as soda-water bottles, — from their size, the strength of the glass, and the facility of being able to cork them very tight.
  9. During many years, these preserves in, !
  10. bottles have been quite admired, and very economical, as the bottles do not break in boiling, and the quantity they contain is also economical.
  11. Another improvement is to put syrup with the : fruit;
  12. — about half a pound to one pound of juice, or pulp of the fruit.
  13. Observe, not to fill your 1 bottles within two inches of the corks ;
  14. because, if ;
  15. further, they will burst in the boiling.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle