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The 1918 Fanny Farmer Cookbook
4
1
cups water
2
cups raspberry juice
2/3 cups
sugar
2
tablespoons lemon juice
Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double
cheese−cloth, and lemon juice; strain and freeze.
2
0
Raspberry Ice II
1
1
quart raspberries
1
cup water
cup sugar
Lemon juice
Sprinkle raspberries with sugar, cover, and lot stand two hours. Mash, squeeze through
cheese−cloth, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this
way retains the natural color of the fruit.
2
2
2
1
2
3
Strawberry Ice I
cups water
4
1
2
cups strawberry juice
1/2 cups sugar
1
tablespoon lemon juice
Prepare and freeze same as Raspberry Ice I.
Strawberry Ice II
quart box strawberries
cup water
1
1
1
cup sugar
Lemon juice
Make same as Raspberry Ice II.
Currant Ice
cups water
4
1
1/2 cups sugar
2
cups currant juice
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
502
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