Provençal Sorbet

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

one pint of lemon ice-water ('Book of Ices,' p. 27) ↝ Water, tap [Tap water]
four whites of eggs as in recipe for 'Dominic Sorbet' ↝ Egg, white only, raw [Eggs and omelets]
a dust of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
ground ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a teaspoonful of vanilla essence
any kind of dried fruits cut into shreds ↝ Dried, fruit, NFS [Dried fruits]
blanched almonds that have been cut into dice shapes and baked till a nice brown colour ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (8)

Take one pint of lemon ice-water ('Book of Ices,' p. 27), freeze it to the consistency of a batter.
Add to it four whites of eggs as in recipe for 'Dominic Sorbet'.
Mix well together, and refreeze.
Flavour with a dust of cinnamon, ground ginger, and a teaspoonful of vanilla essence.
Pile it up in prepared ice-water cups (see recipe) or sorbet glasses.
Sprinkle with any kind of dried fruits cut into shreds.
Also sprinkle with some blanched almonds that have been cut into dice shapes and baked till a nice brown colour.
Serve for a sorbet or as a dessert ice.

Original Text

Provençal Sorbet
Sorbet à la Provençale

Take one pint of lemon ice-water ('Book of Ices,' p. 27), freeze it to the consistency of a batter; then add to it four whites of eggs as in recipe for 'Dominic Sorbet'; mix well together, and refreeze; flavour with a dust of cinnamon, ground ginger, and a teaspoonful of vanilla essence; then pile it up in prepared ice-water cups (see recipe) or sorbet glasses; sprinkle with any kind of dried fruits cut into shreds; also some blanched almonds that have been cut into dice shapes and baked till a nice brown colour. Serve for a sorbet or as a dessert ice.

Notes

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