Saint-Julien 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 (8)
Instructions (8)
  1. Remove the pips from one and a half pounds of good muscatels and pound the fruit into a pulp.
  2. Mix with four very ripe raw bananas that have been freed from skins and pounded and six ounces of grapes from which the skins and pips have also been removed.
  3. Mix these all together into a pulp.
  4. Put six ounces of Marshall's Cane Sugar into a pint of boiling water and mix this with the fruit.
  5. Rub all together through a tammy, let it cool.
  6. Add to it one pint of St. Julien claret and pour the mixture into the charged freezer.
  7. Partly freeze it, then mix in the stiffly-whipped whites of three raw eggs and a few drops of Marshall's Carmine.
  8. Refreeze the mixture and serve in sorbet cups or glasses, or in an ice-tray (see recipe, 'Bismark Rhubarb,' page 188).
Original Text
Saint-Julien Sorbet Sorbet à la St. Julien Remove the pips from one and a half pounds of good muscatels and pound the fruit into a pulp; mix with four very ripe raw bananas that have been freed from skins and pounded and six ounces of grapes from which the skins and pips have also been removed. Mix these all together into a pulp; then put six ounces of Marshall's Cane Sugar into a pint of boiling water and mix this with the fruit. Rub all together through a tammy, let it cool, then add to it one pint of St. Julien claret and pour the mixture into the charged freezer. Partly freeze it, then mix in the stiffly-whipped whites of three raw eggs and a few drops of Marshall's Carmine. Refreeze the mixture and serve in sorbet cups or glasses, or in an ice-tray (see recipe, 'Bismark Rhubarb,' page 188).
Notes
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