FRENCH Plums for Antoinette 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 (5)
Instructions (4)
  1. Put the French plums, castor sugar, and bay-leaves into a stew-pan.
  2. Cover with claret and add a few drops of Marshall’s Carmine.
  3. Boil till the liquid is as thick as cream.
  4. Set it aside on ice till required for use.
Original Text
FRENCH Plums for Antoinette Sorbet.—Put a quarter of a pound of shredded French plums into a stew-pan with one ounce of castor sugar and two bay-leaves; cover with claret, add a few drops of Marshall’s Carmine, boil till the liquid is as thick as cream, then set it aside on ice till required for use.
Notes
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