Water Ices
A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).
A historical recipe
Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.
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 Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Digitised by Project Gutenberg, eBook #69812 (https://www.gutenberg.org/ebooks/69812). 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
- The simplest way of making fruit ices is much the best.
- Take one pint of water to one quart of fruit juice, sweetened to taste;
- and it should be remembered the sugar is less apparent in the frozen mixture than in the liquid.
- This proportion holds for all fruit ices;
- except the lemon.
- The lemon prepare as you would a rich lemonade, adding the well beaten whites of two eggs to each quart of the mixture.
- Be careful to freeze smoothly and the ices will be delicious.
- I especially recommend strawberry, pineapple, apricot, orange and lemon.