Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Frozen Carafes
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Use ordinary glass carafes to avoid breakage during freezing.
A modern interpretation · AI-generated from the original record
Ingredients
- fresh water to the bottom of the neck
- three parts of pounded ice
- one of salt
Method
Fill smooth carafes with fresh water to the bottom of the neck.
Set in a wooden tub with freezing mixture (3 parts pounded ice to 1 part salt) reaching two-thirds up the sides.
Cover with a clean cloth and a heavy blanket.
Allow to freeze undisturbed.
Ensure drainage to prevent melted mixture entering the carafes.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 64. The excerpt below is the record exactly as published.
frozen carafes or water-bottles are to be pre- pared at home, the following method will be found easy and satisfactory. Unless small carafes for individual use are de- sired, the ordinary glass ones will answer : the use of cut or pressed glass bottles is attended with the danger of breaking during the freezing. Smooth carafes are best, holding about a quart : they are filled with fresh water to the bottom of the neck, and set in a wooden tub containing enough freezing- mixture to reach two-thirds up the sides. The freezing-mix- ture is composed of three parts of pounded ice to one of salt
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