Cherry 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 (12)
For the main ice
Alternative method
Mrs. A. B. Marshall's recipe
Instructions (14)
Main Recipe
  1. Stalk and stone two pounds of ripe red cherries.
  2. Bruise the cherries.
  3. Set the bruised cherries over the fire in the preserving pan with half a pound of loaf sugar and a little water.
  4. Let them boil up till soft enough to pulp through a hair sieve.
  5. Blanch and pound a good handful of the cherry kernels.
  6. Infuse the pounded kernels for a little in the juice of two lemons.
  7. Add to the cherries a pound of sugar, boiled till on dipping the fingers into cold water and then into the sugar it will form a tiny thread, breaking off into tiny drops at each end.
  8. Mix the fruit and sugar well together.
  9. Pour the mixture on to the lemon juice and kernels.
  10. Mix it altogether thoroughly.
  11. Freeze.
Alternative Method
  1. This ice can be simply made with either jam or cherry syrup.
Mrs. A. B. Marshall's recipe
  1. Mix the finely sieved pulp of two pounds of ripe white heart cherries with a pint of lemon water ice, six or eight drops of essence of almonds, the blanched and chopped kernels of the fruit, and a claret-glassful of Kirsch syrup.
  2. Freeze in the usual way.
Original Text · last edited 4 days ago
Cherry Water Ice.—Stalk and stone two pounds of ripe red cherries, bruise them, and set them over the fire in the preserving pan with half a pound of loaf sugar and a little water; let them boil up till soft enough to pulp through a hair sieve; blanch and pound a good handful of the cherry kernels, and infuse them for a little in the juice of two lemons. Now add to the cherries a pound of sugar, boiled till on dipping the fingers into cold water and then into the sugar it will form a tiny thread, breaking off into tiny drops at each end; mix the fruit and sugar well together, and pour it on to the lemon juice and kernels, mix it altogether thoroughly, and freeze. Of course, this ice can be simply made with either jam or cherry syrup, but the little trouble involved by the above is well worth taking. (Mrs. A. B. Marshall's recipe).—Mix the finely sieved pulp of two pounds of ripe white heart cherries with a pint of lemon water ice, six or eight drops of essence of almonds, the blanched and chopped kernels of the fruit, and a claret-glassful of Kirsch syrup; freeze in the usual way.
Notes
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