Louisville 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)

a pint of lemon ice-water (‘Book of Ices,’ p. 27) ↝ Water, tap [Tap water]
half a pint of stiffly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a wineglassful of curacao syrup or liqueur ↝ Syrups, grenadine [Sweets]
two ounces of dried cherries cut up small ↝ Cherries, dried [Dried fruits]
six drops of essence of almonds ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
a quarter of an ounce of finely-chopped preserved ginger
prepared ice-water cups (see recipe) ↝ Water, tap [Tap water]

Instructions (3)

Prepare a pint of lemon ice-water (‘Book of Ices,’ p. 27), put it into the charged ice machine, and freeze it to the consistency of cream;
then mix with it half a pint of stiffly-whipped cream, a wineglassful of curacao syrup or liqueur, two ounces of dried cherries cut up small, six drops of essence of almonds, and a quarter of an ounce of finely-chopped preserved ginger;
refreeze the mixture, put it into prepared ice-water cups (see recipe), and serve one to each person after the remove.

Original Text

Louisville Sorbet
Sorbet à la Louisville
Prepare a pint of lemon ice-water (‘Book of Ices,’ p. 27), put it into the charged ice machine, and freeze it to the consistency of cream; then mix with it half a pint of stiffly-whipped cream, a wineglassful of curacao syrup or liqueur, two ounces of dried cherries cut up small, six drops of essence of almonds, and a quarter of an ounce of finely-chopped preserved ginger; refreeze the mixture, put it into prepared ice-water cups (see recipe), and serve one to each person after the remove.

Notes

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