Regency Dish: Lemon Water Ice

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LEMON WATER ICE Squeeze six lemons strain the juice and add to it about half a pint of clari fied sugar see No 118 and water that has boiled and stood until cold enough to fill up with the sugar and juice a quart ice mould cut some rind of lemon very thin and put it in the water while boil ing hot to extract the flavor but do not make it too powerful if it is not sufficiently sweet add a little more clarified sugar and freeze it as directed in No 211 Be very careful to freeze your water ices smooth for if you turn them too long without scraping them from the sides of the pot they are apt to belumpy which makes it eat unpleasant This recipe appeared in The Practical Confectioner, Embracing the Whole System of Pastry, and Confectionery, in All Their Various Branches; Containing Upwards of 260 Genuine and Valuable Receipts, (1822).

Here are the referenced directions for making ices:

No 211 DIRECTIONS FOR FREEZING ICES Put the ice you want to freeze into a pewter freezing pot fasten on the cover by putting a piece of paper within pound some ice rather small and mix two or three hands ful of coarse salt with it put a little in the bottom of your ice bucket and then place the freez
ing pot on it in the middle and fill up the space round the ice pot with the ice and salt turn the ice pot briskly backwards and forwards for five mi nutes then take off the cover and with an ice spaddle scrape it down from the sides of the pot and mix it with that in the middle then cover it up and turn it a little more scrape it down from the sides and mix it as before keep turning and mixing it until it is the consistence of butter and quite smooth then have ready your ice moulds with a paper inside the bottom fill them in press it down with a knife and when quite full cover it up and put it in a bucket with more ice and salt sufficient to well cover it when it has stood in the ice an hour it will be fit to turn out which is done as follows have a pan of cold water take the mould out of
the ice dip it in the water to wash off the salt take off the cover of the mould and the paper and force it out on to the dish with your hand and smooth the top if required with a knife If the ice is to be filled into glasses you can leave it in the pots it was frozen in only pour off the ice which has melted and put fresh round it mixed with salt when it will keep for some hours If you find it does not freeze very quick add more salt to the ice as it is that which causes the ice to freeze
For more information on ices: Regency Reader Questions: Ices and Popsicles 

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