Apple Sultan 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 (8)
  1. Peel and slice one and a half pounds of good cooking apples, put them into a stewpan with six ounces of castor sugar, the peel of a lemon, a piece of cinnamon about one inch long, and one pint of water.
  2. Cook these till the apples are tender.
  3. Add the juice of two lemons, and colour lightly with Marshall’s Apple Green.
  4. Rub the mixture through a tammy.
  5. When cool add a wineglassful of brandy.
  6. Freeze it in the charged freezer till like a thick batter.
  7. Add a quarter of a pint of stiffly-whipped cream slightly sweetened, and refreeze.
  8. Serve it in the prepared ice-water cups (see recipe) or glasses with a small quantity of the compote of sultanas, prepared as below, on the top of each.
Original Text
Apple Sultan Sorbet Sorbet de Pommes à la Sultan Peel and slice one and a half pounds of good cooking apples, put them into a stewpan with six ounces of castor sugar, the peel of a lemon, a piece of cinnamon about one inch long, and one pint of water; cook these till the apples are tender, then add the juice of two lemons, and colour lightly with Marshall’s Apple Green; rub the mixture through a tammy, and when cool add a wineglassful of brandy; freeze it in the charged freezer till like a thick batter, add a quarter of a pint of stiffly-whipped cream slightly sweetened, and refreeze; then serve it in the prepared ice-water cups (see recipe) or glasses with a small quantity of the compote of sultanas, prepared as below, on the top of each.
Notes
—