Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint syrup
- 2 pints water
- a pinch of citric acid
- three parts of crushed
- one part coarse freezing salt -- ordinary salt will do if it is inconvenient
- 2 lemons
- one hand
- 2 lemons on sugar
- 1 orange
- 6 lemons
- lemon juice
Directions
from moulds, carefully wipe all the salt and moisture from the outside before taking off the covers. To preserve the rough block ice not in use, bury in sawdust and cover with paper and flannel. To cut up for use, use an ice-piercer (a long stout needle fixed in a handle) ; dig this once or twice in the part you want to break, and the piece will break off without waste. To pack the tub for freezing use three parts of crushed or small pieces of ice and one part coarse freezing salt — ordinary salt will do if it is inconvenient to obtain others.
Strawberry Water Ice.
To i quart of water, add the pulp from \ lb. strawberries, or } lb strawberry jam ; the juice of 2 lemons, and clarified syrup to taste. If not strong enough of strawberry flavouring, use a drop or two of strawberry essence, also deepen colour with a few drops of cochineal. Strain through a sieve and freeze. Don't forget the note about richness ; whatever taste or flavour it has before going into the freezer, it will have when frozen. When ready, place in the freezer ; put the lid on, pack it well round, and give it a few minutes' brisk turning; take off the lid if it is a hand freezer, and use the spatula to scrape it down from the sides ; with the lid off, give it another few minutes' brisk turning, by taking hold of the top with thumb and fingers of one hand and giving it a sharrF twist round. As the ice forms inside, work it down with the spatula until the whole is a smooth firm mass ; cover up, and it will be ready for use. During the time of portioning it out to buyers, give it an occasional work down witb the spatula.
Lemon Water.
Rub the rind of 2 lemons on sugar, dissolve them in i pint of water ; add 1 pint syrup, the juice of 1 orange, the juice of 6 lemons ; mix, strain, and freeze as before directed. Currants, cherries, gooseberries, and other fruits may be prepared in the same way, by mashing, if soft, in cold water, or pulping them by boiling thereafter, straining and flavouring. If any fruit ice should not be acid enough, use a little lemon juice or a pinch of citric acid. A couple of whisked whites of eggs, or 1 oz. dissolved gelatine whisked, and added to water ices when freez- ing, is said by some to give it more body.
To Clarify Sugar for Simple Syrup.
Add to 3 \ lbs. sugar, 2 pints water, mix together, dissolve, and boil gently for 5 or 6 minutes, skim off the dross or scuro as it rises, and when cold keep in a bottle for use as required.
Digitized by