Dinner
Cherry ice
Cherry ice, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone a quart of cherries, crush and cover them with two cupfuls of sugar.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Stem and stone a quart of cherries, crush and cover them with two cupfuls of sugar.
- To this add the juice of a lemon, a pint of water and the unbeaten whites of three eggs.
- Pack the freezer in ice and salt for an hour after the dasher is removed.
Historical transcription
Source method
- 1
Stem and stone a quart of cherries, crush and cover them with two cupfuls of sugar. At the end of an hour squeeze the cherries through a vegetable press and extract all the juice. To this add the juice of a lemon, a pint of water and the unbeaten whites of three eggs. Turn all into a freezer and grind until you have a firm, light ice. Pack the freezer in ice and salt for an hour after the dasher is removed.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.