Pick over wild strawberries, rinse the berries, and rub them through a fine sieve into a stoneware bowl. Use ½lb 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.