Apple Moscovite 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)

one pound of good cooking apples ↝ Apple, raw [Apples]
six ounces of Marshall’s Cane Sugar ↝ Sugar cane beverage [Fruit drinks]
one and a half pints of water ↝ Water, tap [Tap water]
a piece of cinnamon about one inch long ↝ Sugar, cinnamon [Sugars and honey]
one bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
the juice of three large lemons ↝ Lemon, raw [Citrus fruits]
a little of Marshall’s Apple Green or Sap Green ↝ Apple, raw [Apples]
a wineglass of brandy or liqueur (such as Maraschino or Noyeau) ↝ Brandy [Liquor and cocktails]
ice-water cups (see recipe) ↝ Water, tap [Tap water]
an ice-tray (see page 187 ‘Bismark Rhubarb’)
any cut, mixed, fresh, or dried fruits that have been flavoured with a little liqueur and placed on ice till thoroughly cold ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Instructions (8)

Peel and slice one pound of good cooking apples, and put them into a stewpan with six ounces of Marshall’s Cane Sugar, one and a half pints of water, a piece of cinnamon about one inch long, and one bay-leaf.
Cook till tender.
Then mix with them the juice of three large lemons and a little of Marshall’s Apple Green or Sap Green.
Rub the mixture through the tammy.
When cool, add a wineglass of brandy or liqueur (such as Maraschino or Noyeau).
Put the mixture into the freezing machine.
When sufficiently frozen dish up in ice-water cups (see recipe) or in an ice-tray (see page 187 ‘Bismark Rhubarb’)
Garnish them with any cut, mixed, fresh, or dried fruits that have been flavoured with a little liqueur and placed on ice till thoroughly cold, and serve after the remove as a sorbet for a dinner party, or the same mixture can be used as an ice for a ball supper or garden party.

Original Text

Apple Moscovite Sorbet
Sorbet de Pommes à la Moscovite
Peel and slice one pound of good cooking apples, and put them into a stewpan with six ounces of Marshall’s Cane Sugar, one and a half pints of water, a piece of cinnamon about one inch long, and one bay-leaf. Cook till tender; then mix with them the juice of three large lemons and a little of Marshall’s Apple Green or Sap Green. Rub the mixture through the tammy, and, when cool, add a wineglass of brandy or liqueur (such as Maraschino or Noyeau). Put the mixture into the freezing machine, and when sufficiently frozen dish up in ice-water cups (see recipe) or in an ice-tray (see page 187 ‘Bismark Rhubarb’). Garnish them with any cut, mixed, fresh, or dried fruits that have been flavoured with a little liqueur and placed on ice till thoroughly cold, and serve after the remove as a sorbet for a dinner party, or the same mixture can be used as an ice for a ball supper or garden party.

Notes

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