Recipe or source entry
Cherry-Water Ice
Pick a pound and a half of red cherries, and pound them in a mortar to crack their kernels, and put them into a sugar-boiler with four ounces of sugar; boil for four minutes, and rub through a sieve into a basin; add a pint of syrup, freeze, and mould the ice.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter29/cherry-water-ice.html- Legacy revision
8531e8373e9b- Source checksum
86496a297c9e042a732942c944087bd8c257ba5762fc81ec9d6fd001397a079f- Legacy text checksum
0e90a54c840f1eb570eb11b7337e5ee3f3c7feeafa0c844118b34156134fc6bd
Cite this page
Cherry-Water Ice. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter29/cherry-water-ice.html