St. James' Sorbet

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

Half freeze a pint of lemon water ice ↝ Water, tap [Tap water]
a wineglassful of kirsch ↝ Apricots, raw [Fruits and Fruit Juices]
three-quarters of a pint of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
2oz. or 3oz. of chopped crystallized fruit ↝ Passion fruit, raw [Other fruits and fruit salads]
1oz. blanched and shred almonds or pistachios ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a wineglassful of Silver Rays rum

Instructions (3)

Half freeze a pint of lemon water ice.
Add to it a wineglassful of kirsch, three-quarters of a pint of stiffly whipped cream, 2oz. or 3oz. of chopped crystallized fruit, 1oz. blanched and shred almonds or pistachios, and a wineglassful of Silver Rays rum.
Finish freezing.

Original Text · last edited 4 days ago

St. James' Sorbet.—Half freeze a pint of lemon
water ice, then add to it a wineglassful of kirsch,
three-quarters of a pint of stiffly whipped cream,
2oz. or 3oz. of chopped crystallized fruit, 1oz.
blanched and shred almonds or pistachios, and a
wineglassful of Silver Rays rum, and finish freezing.
(N.B.—This makes a most delicious dessert ice,
and is also excellent as a filling for gateaux, cornets,
and fancy ices generally.—Mrs. A. B. Marshall).

Notes

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