How To Make Marmalade Water Ice – The Victorian Way

How To Make Marmalade Water Ice – The Victorian Way


Ah! Today I’m making a simple marmalade
water ice. Once the Braybrookes and their guests have eaten their savory and sweet
courses, and then perhaps cheese, they need something to cleanse their palate. Fruit is always served but here at Audley End House we also like to serve at least
one water ice. For this recipe you will need: Marmalade Water The juice of a
small lemon and candied peel. First I need to make the mix.
You can use any jam or marmalade. It’s really simple and ideal if you’re in a bit of a rush.
To a pint of boiling water, add about a cup full of marmalade. Then some lemon juice and give it a good stir. Let it cool and then chill it. I’m going to freeze my mixture in my
Sorbetière. I’ve already put in a layer of ice and sprinkled it with salt and now
I’m going to pack ice all around the outside sprinkling with salt as I go. There. Enough ice, just a little more salt.
The salt helps reduce the temperature of the ice, and now that my mix is cool
enough I can pour it in. The secret to a good water ice is to keep it moving, so I’ve given it a good stir there. I’ll put the lid on and then turn the sorbetière just two or three times. You don’t have to do this continuously, just fairly regularly. So I’ll be back in about ten minutes. As you can see my mix is starting to
freeze, so I’m going to give it a good stir. I use the ice like this to make
water ice, cream ice (ice cream) and sorbets, which are water ice but with alcohol. I read in the newspaper that the Queen has been sent frozen meat from Australia.
Well that must be nearly a hundred days at sea! The wonders of a very large ice box. I’ll leave that for a bit longer. Now that it’s frozen I shall put it in a mold. Hmm. I think this one. I need to make sure it gets all the way
down to the bottom. You can buy ices on the street from Italian street sellers –
they’re called penny licks. You get them in a little glass and then you lick it
out and hand it back. Not very hygienic. And I dread to think where the water ice is made. There. Now, I shall take it to my icebox and let it freeze. Now that your water ice is frozen, you
can decorate it. I’m going to use candied peel and fresh lemons. And there you are –
marmalade water ice.

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About the Author: John Markowski

100 Comments

  1. We love reading your comments, and we're proud to have helped create a community of Mrs Crocombe fans. Many of you have asked similar things, so here is a quick rundown of FAQs.

    For reference, more on ice cream, ice houses and water ices can be found here: http://bit.ly/2uE7oXN

    WHERE DID ICE COME FROM?
    Like most country houses, ice used at Audley End was harvested from frozen lakes and rivers during the winter (winters were colder in the 19th century).

    It was then packed into the ice house, which at Audley is located up a hill, about half a mile from the house. Ice houses were essentially deep wells, generally with drainage at the bottom, and topped with a small, igloo-like structure with a series of insulated doors to allow access. They could keep ice frozen for several years, to be used for setting jellies or making ices as needed.

    When the Braybrookes were at their London residence, they would have bought ice from a commercial ice dealer such as the Gattis, who had a huge ice house located near what is now Kings Cross (you can still visit it – now as the London Canal Museum). This ice was harvested from North America, Canada and Greenland, shipped across to the UK and stored for sale as it was purer than British river ice. Artificial ice did exist, but was in its infancy.

    WHY CHURN THE WATER ICE BEFORE MOULDING?
    If Mrs Crocombe simply froze her mixture she would get a block of frozen ice – an ice lolly (or ‘popsicle’). Churning it means she obtains something more like a modern day sorbet i.e. with small crystals, which is both nicer to eat and practical to serve. The ice would have been served on the table where diners would help themselves to scoops, easily taken off due to its relatively soft texture.

    WHAT IS AN ICE BOX?
    An ice box (or ice chest/cave) is essentially a fridge (the term refrigerator was in use, though rare in the UK). It consisted of a large wooden box or chest, with a lead box inside. The box was packed with either ice (to set jellies) or ice and salt (if freezing ices in their moulds), and regularly drained. You can see one today by visiting Osborne House on the Isle of Wight: http://bit.ly/2uCojtB

    WHAT HAPPENED TO THE OTHER CHURN?
    We wanted to show you a different method of making ices. Mrs Crocombe’s other churn is more modern (for 1881), whereas this method covers the introduction of ices to the UK in the early 17th century all the way up until the 1950s in some cases.

    You can replicate it at home using a metal container, such as a coffee canister, and a plastic bowl full of ice and salt. It has the huge advantage that it does not require constant churning – and the metal parts don’t corrode with the salt.

  2. I've never heard anyone pronounce it 'Australiar' or all those extra r sounds thrown into random words. Is this a regional thing or a social class thing?

  3. "This is the perfect item for a rush!"
    Her: "I'll be back in 10 minutes."
    Her again: "I'm gonna leave it again for a little"

  4. Let's go WITH the ingredients I can afford, marmalades YES, water YES, juice of a small lemon HUMMMMMM and then WHAT!!!! OH YES CREATING YOUR OWN FRIDGE WITH YOUR HANDS, easy.

  5. her: I'll add my ice and salt into the bucket around the sorbetière
    me: oye where the hell am I gonna get a sorbetière, all that ice, and a big wooden bucket from so I can make this forgets I'm not a victorian lady and I have a freezer

  6. When serving this, how would you get everyone their little portion? And I say little because a serving would be just enough to clear out the flavor of whatever you had just eaten. I'm just trying to figure out how it would be served without tumbling down

  7. We are living like the rich people of 19th century That means that we can imagine living conditions for our grandchildren Rich people have to wait

  8. I wish I could make my grandpa British style marmalade to remind him of home but I can't touch oranges because I'm allergic I miss them ?

  9. I didn't read all the comments to find out if anyone mentioned it already, but salt does NOT reduce the temperature of ice. It DOES raise the freezing point of water, however, but that's not at play here. What really happens is that the salt melts some of the ice which increases the thermal conductivity and better/faster cooling of the contents of the mixer.

  10. I love this 'food in victorian era' series. I love how this era didn't produce any plastic waste or any unrecyclable waste. All ingredient was made from zero and all natural, no refined, proceed, or canned food! how cool! I wish We could back to this moment.

  11. 氷自体を何処で作るのか謎なのだが。まさか運んでくるのか?夏場に。 I had question, from where to bring the Ice?

  12. That kitchen is to me as the rare books section is to a literary enthusiast. Captivating in every sense of the word!

  13. こういう所に1回でいいから住んでみたい…
    ドレスとか着て、おしゃれなの食べて(?)
    小さい頃からの夢…???

  14. Modern way to do it??? Put the mixed marmalade ice and water in ice cube trays. Freeze til solid, toss ice cubes in blender and whip up to make into slushi. 🙂 Cheers!!

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