Dominic Sorbet

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
for the sorbet base
for serving
Instructions (5)
  1. Take the peel from six oranges and four lemons, put it into a stewpan or basin with one pound of loaf sugar, two bay-leaves, and a two-inch strip of crushed cinnamon.
  2. Pour over these one quart of perfectly boiling water and let it remain until quite cold.
  3. Then add the strained juice of the fruit, tammy it, add one wineglassful of curaçao syrup, one of sherry, the peel of a lemon and of an orange (freed from pith and thinly cut into Julienne shreds about one inch long), a quarter of a pound of angelica cut in the same way, and four whites of eggs prepared as below.
  4. Mix up all together, then freeze it to a thick consistency, and serve in prepared ice-water cups (see recipe) or glasses for a sorbet.
  5. This may be served for dessert, in which case the mixture should be dished up in a pile on a glass dish and George’s Cheltenham Wafers handed with it.
Original Text
Dominic Sorbet Sorbet à la Dominique Take the peel from six oranges and four lemons, put it into a stewpan or basin with one pound of loaf sugar, two bay-leaves, and a two-inch strip of crushed cinnamon; pour over these one quart of perfectly boiling water and let it remain until quite cold; then add the strained juice of the fruit, tammy it, add one wineglassful of curaçao syrup, one of sherry, the peel of a lemon and of an orange (freed from pith and thinly cut into Julienne shreds about one inch long), a quarter of a pound of angelica cut in the same way, and four whites of eggs prepared as below; mix up all together, then freeze it to a thick consistency, and serve in prepared ice-water cups (see recipe) or glasses for a sorbet. This may be served for dessert, in which case the mixture should be dished up in a pile on a glass dish and George’s Cheltenham Wafers handed with it.
Notes
—