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Stock Ices

A recipe for making sugar ice cubes by boiling sugar and water, then freezing and adding flavor.

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

Ingredients

Directions

Prepare the mixture

  1. In a kettle, combine 26 pounds of sugar and 2 gallons of water.

  2. Bring the mixture to a boil.

  3. Pour the mixture into a freezing can.

Freeze

  1. Add enough water to make a total of 9½ gallons and freeze.

Flavor

  1. After freezing, add your desired flavor and color to the ice. Use any fruit or flavor you like.

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 in the water and lowers its freezing point, giving a firmer, less icy texture.
Water
Makes up most of the volume and freezes into the solid body of the ice cubes.

“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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