Orange 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 (9)

For the ice

ten or twelve fine blood oranges ↝ Oranges, raw, navels [Fruits and Fruit Juices]
the finely grated rind of two of the oranges ↝ Orange, raw [Citrus fruits]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a pint of water ↝ Water, tap [Tap water]

For the syrup

the rind of eight oranges ↝ Orange, raw [Citrus fruits]
that of one lemon ↝ Lemon, raw [Citrus fruits]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a pint of absolutely boiling water ↝ Water, tap [Tap water]
the juice of six oranges ↝ Orange, raw [Citrus fruits]

Instructions (9)

Peel and quarter ten or twelve fine blood oranges, remove the pips and the core.
Pound the pulp with the finely grated rind of two of the oranges.
Wring this all through a tammy to extract every drop of juice.
Mix this with half a pound of sugar previously dissolved in a pint of water.
Freeze.

For the syrup

Peel the rind of eight oranges very finely with that of one lemon, and add to this half a pound of sugar.
Pour on to them a pint of absolutely boiling water, and let it stand covered till cold.
When cold, mix in the juice of six oranges, tammy or sieve.
Freeze.

Original Text · last edited 4 days ago

Orange Water Ice.—Peel and quarter ten or twelve fine blood oranges, remove the pips and the core, and then pound the pulp with the finely grated rind of two of the oranges; wring this all through a tammy to extract every drop of juice, and then mix this with half a pound of sugar previously dis- solved in a pint of water, and freeze.
Peel the rind of eight oranges very finely with that of one lemon, and add to this half a pound of sugar; then pour on to them a pint of absolutely boiling water, and let it stand covered till cold, when you mix in the juice of six oranges, tammy or sieve, and freeze.

Notes

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