Saint-James 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)
Instructions (6)
  1. Prepare one pint of lemon ice-water ('Book of Ices,' p. 27), partly freeze it.
  2. Flavour it with a wineglass of Kirsch Syrup or liqueur.
  3. Add three-quarters of a pint of stiffly-whipped cream, two ounces of finely-chopped angelica, half an ounce of finely-chopped red brochettes, half an ounce of finely-chopped blanched pistachio nuts, and a wineglass of Silver Rays rum.
  4. Refreeze the mixture.
  5. Serve it in ice-water cups (see recipe) or in glasses, allowing about one large tablespoonful of the mixture to each person.
Moulding and Serving
  1. This ice if well frozen could be moulded in the usual manner, and served for a dessert or dinner ice, or for ball suppers &c.
Original Text
Saint-James Sorbet Sorbet à la St. James Prepare one pint of lemon ice-water ('Book of Ices,' p. 27), partly freeze it, then flavour it with a wineglass of Kirsch Syrup or liqueur; add three-quarters of a pint of stiffly-whipped cream, two ounces of finely-chopped an-gelica, half an ounce of finely-chopped red brochettes, half an ounce of finely-chopped blanched pistachio nuts, and a wineglass of Silver Rays rum; refreeze the mixture, and serve it in ice-water cups (see recipe) or in glasses, allowing about one large tablespoonful of the mixture to each person. This ice if well frozen could be moulded in the usual manner, and served for a dessert or dinner ice, or for ball suppers &c.
Notes
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