Vera 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 (12)
Instructions (9)
  1. Mix jam, water, Marshall's Apricot Yellow, liquid carmine, lemon juice, vanilla essence, almond essence, ground ginger, and ground cinnamon well together.
  2. Rub all through a fine hair-sieve or tammy.
  3. Put it into the charged freezer.
  4. Freeze it to the consistency of a thick batter.
  5. Add the whites of four eggs, prepared as in recipe for 'Dominic Sorbet,'
  6. Flavour with a wineglassful of any liqueur.
  7. Refreeze it.
  8. Serve in prepared ice-water cups (see recipe).
  9. Put some finely-shredded preserved ginger on the top of each.
Original Text
Vera Sorbet Sorbet à la Vera Take four tablespoonfuls of apricot or peach jam, one pint of cold water, as much of Marshall's Apricot Yellow as will cover a sixpenny piece, a saltspoonful of liquid carmine, the juice of one lemon, a saltspoonful of vanilla essence, four drops of almond essence, a pinch of ground ginger, and a pinch of ground cinnamon; mix these well together, rub all through a fine hair-sieve or tammy, and put it into the charged freezer; freeze it to the consistency of a thick batter, then add the whites of four eggs, prepared as in recipe for 'Dominic Sorbet,' flavour with a wineglassful of any liqueur, and refreeze it; serve in prepared ice-water cups (see recipe), put some finely-shredded preserved ginger on the top of each, and use for a sorbet for dinner, or for dessert, or for a sweet.
Notes
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