The recipe
Ingredients
Directions
Boil sugar until it forms larger globes when blown.
Mix sugar with water and boil until well combined.
Use boiled sugar for lighter mixtures to avoid fillets in the ice.
Choose fruit that is not too ripe and free of defects for your ices.
Prepare all necessary utensils before starting.
Use pewter pails for better results than tin.
Ensure your pail has a hole to drain water.
Use a houlette to work the ices.
Fill pails with ice to two-thirds full for better mixing.
Pound the ice and use 12 to 15 pounds per pail.
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.
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