American
Raspberry Ice II
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1 quart Raspberries
- 1 cup Sugar
- 1 cup Water
- As needed Lemon Juice
Make it
Method
- 1
Sprinkle raspberries with sugar, cover, and let stand two hours. Mash, squeeze through cheese-cloth, add water and lemon juice to taste, then freeze. Raspberry ice prepared in this way retains the natural color of the fruit.
Source & rights
Where this recipe comes from
Raspberry Ice II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.