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(Frozen Desserts) - (The International Jewish Cook Book)

Make a syrup of two cups of sugar and four cups of water. Boil fifteen
minutes and add two cups of orange juice, one-half cup of lemon juice
and the grated rind of one orange and one lemon. Freeze and serve in

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1 quart of cream
9 ounces of powdered sugar
4 tablespoonfuls of lemon juice
Juice of one orange
Grated yellow rind of 3 lemons
Mix the sugar, the grated rind and juice of the lemons, and the orange
juice together. Put half the cream in a double boiler over the fire; when
scalding hot, stand it aside until perfectly cold; add the remaining half
of the cream and freeze it rather hard. Remove the crank and the lid, add
the sugar mixture, replace the lid and crank, and turn rapidly for five
minutes; repack to ripen.
This will serve six people.

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Orange Ice

Boil one quart of water, add one pint of sugar, boil twenty minutes,

cool, add one pint orange juice, grated rind of two oranges and

one-fourth cup lemon juice. Freeze and serve.

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Orange Ice

(Gelato di aranci)

Four big oranges.

One lemon.

One pint of water.

Sugar, 3/4 lb.

Squeeze the oranges and the lemon and strain the juice.

Boil the sugar in the water for ten minutes, put in the juice when cold,

strain again and put in the freezer.

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Orange Ice

1/3 cup orange juice

1 teaspoon lemon juice

2 tablespoons cold water

1/2 grain saccharine dissolved in

1/2 teaspoon cold water

Mix ingredients in order given, and freeze.

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Orange Ice

Boil a quart of water and a pound of sugar together for ten minutes,

skim and strain and set aside to get cold. Then add the juice of twelve

oranges and two lemons, put in the freezer; when it commences to freeze

stir in the whites of two eggs beaten to a stiff froth.

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