Ices From Jams
Ingredients
Directions
Dissolve the jams in boiling water.
Strain the mixture through a sieve.
Use the strained liquid in the same proportion as fruit pulps.
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.
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