Ingredients

  • 1 lb wild strawberry purée
  • ½ lb, or 1 glass, sugar*
  • ½ bottle Rhine wine
  • about 5 glasses salt

Method

Pick over wild strawberries, rinse the berries, and rub them through a fine sieve into a stoneware bowl. Use ½ lb sugar for every lb of purée. Mix, dilute with ½ bottle Rhine wine, and pour into a mold for water ice. Rotate, scraping the edges of the mold so that the water ice does not freeze, but resembles slush. Divide into goblets or small dishes and serve.

*Elsewhere in this chapter Molokhovets equated ⅝ lb sugar with 1 glass, although generally she used 2 glasses to 1 lb sugar. See Appendix, Weights and Measures.

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