Raspberry Ice
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 4 cups water
- 1-3/4 cups sugar
- 2 cups raspberry pulp
- 1/4 cup orange juice
- 2 tablespoons lemon juice
Method
- 4 cups water.
- 1-3/4 cups sugar.
- 2 cups raspberry pulp.
- 1/4 cup orange juice.
- 2 tablespoons lemon juice.
- PROCESS: Make a syrup by boiling water and sugar twenty minutes.
- Mash berries and rub through a fine sieve, add orange and lemon juice, combine with syrup, strain and freeze.
- Shape with a cone mold and place in seed cavities of halves of cantaloupe.