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Stock Ices

A sugar and water base that is boiled, frozen in a freezing can, and then flavoured after freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stock Ices

Ingredients

Directions

Make the base

  1. In a kettle, combine 16 pounds of sugar and 2 gallons of water.

  2. Bring the mixture to a boil.

  3. Pour the mixture into a freezing can.

  4. Add enough water to make 9½ gallons.

Freeze and flavor

  1. Freeze the mixture.

  2. After freezing, add your desired flavor to the base.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sugar
Dissolves into the water to form a syrup that stays sweet and resists freezing solid.
Water
Dissolves the sugar to form the syrup base and makes up most of the final volume.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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