The Italian Cook Book

Practical recipes of the Italian cuisine, compiled for American kitchens in 1919 — every dish carrying its Italian name, from Brodo to Zabaione.

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Strawberry Ice

(Gelato di fragola) Ripe strawberries, 3/4 lb.

Granulated sugar, 3/4 lb.

Water, one pint.

A big lemon.

An orange.

Boil the sugar in the water for ten minutes in an uncovered kettle. Rub through a sieve the strawberries and the juice of the lemon and the orange: add the syrup after straining, mix everything and pour the mixture in the freezer. 219

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