Apple 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 (12)

one and a half pounds of good cooking apples ↝ Apple, raw [Apples]
6oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
the thinly peeled rind of a lemon ↝ Lemon, raw [Citrus fruits]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
a pint of water ↝ Water, tap [Tap water]
the juice of two lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
a very few drops of vegetable green colour ↝ Cauliflower, green, raw [Vegetables and Vegetable Products]
the whites of two eggs whipped to a stiff froth ↝ Egg, white only, raw [Eggs and omelets]
caster sugar (or an equal quantity of Italian meringue) ↝ Sugar, NFS [Sugars and honey]
a wineglassful of brandy ↝ Brandy [Liquor and cocktails]
crystallized cherries ↝ Cherries, raw [Other fruits and fruit salads]
well-drained brandy cherries ↝ Cherries, raw [Other fruits and fruit salads]

Instructions (10)

Peel and slice one and a half pounds of good cooking apples.
Put the apples in a pan with 6oz. of caster sugar, the thinly peeled rind of a lemon, a bay leaf, and a pint of water.
Cook until the apples are quite soft.
Add the juice of two lemons and a very few drops of vegetable green colour to bring it just to a faint cucumber shade of green.
Rub it all through a fine sieve.
Half freeze.
Stir in the whites of two eggs whipped to a stiff froth, with caster sugar (or an equal quantity of Italian meringue).
Re-freeze till quite smooth.
Add a wineglassful of brandy.
Dish, garnishing with either crystallized cherries or well-drained brandy cherries.

Original Text · last edited 4 days ago

Apple Sorbet.—Peel and slice one and a half pounds of good cooking apples, and put them in a pan with 6oz. of caster sugar, the thinly peeled rind of a lemon, a bay leaf, and a pint of water (the amount of this must to some extent depend on the juiciness of the apples); let it all cook till the apples are quite soft, then add the juice of two lemons, with a very few drops of vegetable green colour to bring it just to a faint cucumber shade of green, and rub it all through a fine sieve; half freeze, then stir in the whites of two eggs whipped to a stiff froth, with caster sugar (or an equal quantity of Italian meringue), and re-freeze till quite smooth; now add a wineglassful of brandy, and dish, gar- nishing with either crystallized cherries or well- drained brandy cherries.

Notes

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