Portland Sorbet

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Pound the currants, peaches, pineapple, castor sugar, orange pulp, and ground allspice to a pulp.
  2. Add the claret and white wine.
  3. Color with Marshall's Liquid Carmine to a red color.
  4. Rub all through a fine hair sieve.
  5. Put it into the charged freezing machine.
  6. Freeze it to the consistency of a batter.
  7. Add the egg whites as in the recipe for 'Dominic Sorbet'.
  8. Refreeze.
  9. Serve in prepared ice-water cups or glasses for a sorbet, or it may also be used as a dessert ice.
Original Text
Portland Sorbet Sorbet à la Portland Take one quart of picked fresh raw ripe black currants, three raw ripe peaches, a quarter pound of ripe peeled pineapple, six ounces of castor sugar, the pulp of three oranges, and ground allspice the weight of four cloves; pound these to a pulp, add to them one and a half pints of claret and two wineglasses of white wine; colour with Marshall's Liquid Carmine to a red colour, then rub all through a fine hair sieve and put it into the charged freezing machine. Freeze it to the consistency of a batter, then add to it four whites of eggs as in recipe for 'Dominic Sorbet;' refreeze, and serve in prepared ice-water cups (see recipe) or glasses for a sorbet, or it may also be used as a dessert ice.
Notes
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