Apricot Water Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Make like the apple water.
  2. Halve and stone about thirty good ripe apricots.
  3. Crack the stones, and blanch and pound half the kernels.
  4. Infuse the pounded kernels for a little in half a pint of water, with the juice of two lemons.
  5. Rub the fruit to a pulp.
  6. To each pound of this pulp allow a pint of the sugar syrup.
  7. Mix well.
  8. Add the pounded kernels with the water, etc., in which they were infused.
  9. Tammy it all.
  10. Freeze.
Original Text · last edited 4 days ago
Apricot Water Ice.—Make like the apple water. Halve and stone about thirty good ripe apricots, crack the stones, and blanch and pound half the kernels, infusing them for a little in half a pint of water, with the juice of two lemons; rub the fruit to a pulp, and to each pound of this pulp allow a pint of the sugar syrup, mix well, add the pounded kernels with the water, etc., in which they were infused, tammy it all, and freeze.
Notes
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