Rhubarb Nantes 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 (9)
Instructions (9)
  1. Put in a stewpan two pounds of well-washed rhubarb cut up small, one pint of water, six ounces of loaf sugar, the peel of one lemon, two bayleaves, and sufficient of Marshall's Liquid Carmine to make it a nice red colour.
  2. Bring it to the boil, let it simmer till tender.
  3. Rub through a clean tammy-cloth.
  4. When cool flavour it with half a pint of claret and a wineglassful of Silver Rays rum.
  5. Freeze it in the charged ice machine to a semi-solid consistency.
  6. Dish it up in prepared ice-water cups (see recipe).
  7. Place in each one or two pieces of preserved or crystallised ginger.
  8. Dish up the sorbets on a folded serviette or paper, and serve one to each person after the remove.
  9. These may also be served for dessert.
Original Text
Rhubarb Nantes Sorbet Sorbet de Rhubarbe à la Nantes Put in a stewpan two pounds of well-washed rhubarb cut up small, one pint of water, six ounces of loaf sugar, the peel of one lemon, two bayleaves, and sufficient of Marshall's Liquid Carmine to make it a nice red colour; bring it to the boil, let it simmer till tender, then rub through a clean tammy-cloth, and when cool flavour it with half a pint of claret and a wineglassful of Silver Rays rum; freeze it in the charged ice machine to a semi-solid consistency, dish it up in prepared ice-water cups (see recipe), place in each one or two pieces of preserved or crystallised ginger, dish up the sorbets on a folded serviette or paper, and serve one to each person after the remove. These may also be served for dessert.
Notes
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