Raspberry Ice
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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 Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Three quarts juice
- one quart water
- one gallon of
- six eggs
Method
- Three quarts juice, one quart water.
- Sweeten heavily, and after putting in the freezer add the whites of six eggs beaten very light.
- The same recipe will answer for currant or cherry ice.--Mrs.
- M.
- C.
- C.
- WATERMELON ICE (beautiful and delicious).
- Select a ripe and very red melon.
- Scrape some of the pulp and use all the water.
- A few of the seeds interspersed will add greatly to the appearance.
- Sweeten to the taste and freeze as you would any other ice.
- If you wish it very light, add the whites of three eggs, thoroughly whipped, to one gallon of the icing just as it begins to congeal.
- Beat frequently and very hard with a large iron spoon.--Mrs.
- J.
- J.