Mille-fruit Water Ice
From The ice book (1844).
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A historical recipe
The ice book, by Thomas Masters and University of Leeds. Library (1844).
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 5 ingredients
- a pint of water
- one pint of clarified sugar
- two glasses of grape syrup
- one glass of sherry
- a pound of the best preserved fruit
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Rasp two lemons, the juice of six lemons, the juice of one orange, half a pint of water, one pint of clarified sugar, two glasses of grape syrup, one glass of sherry, one quarter of a pound of the best preserved fruit, cut fine.
- When the ice is frozen, add the fruit.
Plating
Cookware for this recipe
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Chef's knife