No. 1911 — Apple or Pear Water Ice with Champagne
English historical translation of Molokhovets recipe No. 1911 from the 1901 Russian cookbook, retaining original methods and measures.
Choose seven aromatic ranet or pineapple apples, or Beurré or bergamot pears; ordinary apples or pears also work.
Peel, cut into pieces and simmer in one and a half glasses water until soft. Strain and measure two and three quarters glasses of juice.
Boil with three quarters pound sugar, add lemon juice and half a glass champagne or a small glass rum.
For apples simmer with cinnamon and zest of a quarter lemon or a clove; for pears add half a vershok vanilla. Cool and freeze.
To provide
For apple water ice: 7 apples and ¾ pound sugar, about 1½ glasses ½ lemon and cinnamon ½ glass champagne or ½ small glass rum Separator in the original table 6 glasses salt for freezing | For pear water ice: 7 pears and ¾ pound sugar ½ vershok vanilla Juice of 1 lemon ½ glass champagne or ½ small glass rum Separator in the original table 6 glasses salt for freezing |