A fruit ice of strawberry juice or purée, caster sugar, water and lemon juice, made as explained under fruit ice; raspberry ice is made the same way. From Erken's Stor kokebok (1949), p. 589.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 589 (falt i det fri)
The recipe carries a French name, glace aux fraises, and refers to a general method for fruit ice that is not included here.
Measure
Measure out the sugar, water, strawberry juice or purée and lemon juice.
Make as fruit ice
Make the ice as explained under fruit ice. That recipe is not included here, so the method has not been filled in.
Raspberry ice
Raspberry ice is made in the same way.
Quantities are unchanged; «3½ dd.» of water is read as 3.5 dl. The method refers to another recipe and has not been filled in. Servings are set to 10 from «10 to 12 persons».
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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