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Lemon Ice · HaveItMakeIt

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Lemon Ice

A historic recipe, as printed in The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910). Quantities and methods are as written then.

Ovens had no dials: a slow oven is about 300–325°F, moderate 350–375°F, hot 400–450°F. A yeast cake is about 2¼ teaspoons of dry yeast, a square of chocolate is 1 ounce, and bread flour or pastry flour can be replaced with all-purpose flour.

Ingredients

4 cups water
2 cups sugar
¾ cup lemon juice

Steps

Make a syrup by boiling water and sugar twenty minutes; add lemon juice; cool, strain, and freeze. See directions for freezing, page 434.

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From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.