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Water Ice

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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

Method

  1. Soak three tablespoons of gelatin in one cup of cold water for one-half hour, then place in a hot-water bath to melt.
  2. Strain and then add one pint of fruit juice, such as strawberries, cherries, currants, grape juice or peaches, or one and one-half cups of orange juice or seven-eighths cup of lemon juice.
  3. Now place two cups of sugar in a saucepan and add one quart of water.
  4. Bring to a boil and cook for five minutes.
  5. Add the gelatine and fruit juice and then cool and freeze.
  6. These stock recipes will enable the housewife to provide variety in the way of delicious, inexpensive desserts with very little trouble.
  7. A two quart freezer will require about ten pounds of ice and about one and one-half pounds of salt.