Pineapple Sorbet (Parisian)

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 (8)
  1. Take the half of a ripe pineapple from which the eyes have been removed and pound it till smooth.
  2. Mix with the purée one pint of cold water, eight tablespoonfuls of Marshall’s Pineapple Syrup, a saltspoonful of apricot yellow, and the juice of a lemon and of an orange.
  3. Rub the mixture through a tammy cloth.
  4. Add to it a large wineglass of Silver Rays (white) rum and of Cognac brandy.
  5. Freeze it in the charged ice machine till dry.
  6. Cut some little rounds of pineapple about a quarter of an inch thick and two and a half inches in diameter.
  7. Have some small glass plates, and arrange two of the rounds of pineapple on each.
  8. Sprinkle them with a
Original Text
Pineapple Sorbet (Parisian) Sorbet d’Ananas à la Parisienne Take the half of a ripe pineapple from which the eyes have been removed and pound it till smooth; mix with the purée one pint of cold water, eight tablespoonfuls of Marshall’s Pineapple Syrup, a saltspoonful of apricot yellow, and the juice of a lemon and of an orange; rub the mixture through a tammy cloth, add to it a large wineglass of Silver Rays (white) rum and of Cognac brandy and freeze it in the charged ice machine till dry. Cut some little rounds of pineapple about a quarter of an inch thick and two and a half inches in diameter; have some small glass plates, and arrange two of the rounds of pineapple on each; sprinkle them with a
Notes
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