Tomato Sorbet (Cannes)

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (4)
  1. Slice one pound of raw ripe tomatoes, and put them into a stewpan with one pint of water, the juice of one lemon, three sliced apples, six ounces of loaf sugar, two tablespoonfuls of apricot jam, a little apricot yellow, and as much ground ginger as will cover a shilling; add some of Marshall's Liquid Carmine to colour, bring the mixture to the boil and simmer till tender, then tammy.
  2. When cool flavour with a large wineglass of Silver Rays rum, a wineglass of curaçao syrup or liqueur, and two ounces of very finely-cut preserved ginger.
  3. When this is cold, freeze in the charged ice machine, and serve in ice-water cups (see recipe), allowing one to each person.
  4. This ice is also excellent if moulded for a sweet or for dessert.
Original Text
Tomato Sorbet (Cannes) Sorbet de Tomates à la Cannes Slice one pound of raw ripe tomatoes, and put them into a stewpan with one pint of water, the juice of one lemon, three sliced apples, six ounces of loaf sugar, two tablespoonfuls of apricot jam, a little apricot yellow, and as much ground ginger as will cover a shilling; add some of Marshall's Liquid Carmine to colour, bring the mixture to the boil and simmer till tender, then tammy, and when cool flavour with a large wineglass of Silver Rays rum, a wineglass of curaçao syrup or liqueur, and two ounces of very finely-cut preserved ginger. When this is cold, freeze in the charged ice machine, and serve in ice-water cups (see recipe), allowing one to each person. This ice is also excellent if moulded for a sweet or for dessert.
Notes
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