High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

HomeCreams, Jellies and Cold Sweets › Tomato Water Ice

Tomato Water Ice

Ingredients.

Half a pint of Tomato Purée.

Half a pint of White Stock (cold but not a jelly).

One tablespoonful of Tarragon Vinegar.

Half an ounce of Castor Sugar.

One dessertspoonful of Brandy.

Carmine to colour.

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