Sherbet
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Sherbet
Canton Sherbet
1/4 lb. Canton ginger 1/2 cup orange juice
1/3 cup lemon juice
Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons.
Milk Sherbet
4 cups milk
11/2 cups sugar
Juice 3 lemons
Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly mixture will have a curdled appearance, which is unsightly, but will not affect the quality of sherbet; freeze and serve.
Frozen Chocolate With Whipped Cream
2 squares unsweetened chocolate 1 cup sugar
Few grains salt 1 cup boiling water
3 cups rich milk
Scald milk. Melt chocolate in small saucepan placed over hot water, add one-half the sugar, salt, and gradually boiling water. Boil five minutes, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla.
Pineapple Sorbet
2 cups water
2 cups sugar
1 can grated pineapple or
1 pineapple shredded
1 1/3 cups orange juice 1/2 cup lemon juice 1 quart Appollinaris
Prepare and freeze same as Pineapple Frappé.
Sicilian Sorbet
1 can peaches 1 cup sugar
2 cups orange juice
2 tablespoons lemon juice
Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.
Italian Sorbet
4 cups water 2 cups sugar 1 1/2 cups orange juice
1 1/2 cups grape fruit juice 1/2 cup lemon juice 1/4 cup wine
Prepare and freeze same as Pineapple Frappé.
Apricot Sorbet
1 can apricots 1 cup sugar
1/2 cup wine
1/4 cup lemon juice
1 pint cream
Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and one-half hours, and serve in glasses.
London Sherbet
2 cups sugar 2 cups water 1/3 cup seeded and finely cut raisins 3/4 cup orange juice
3 tablespoons lemon juice 1 cup fruit syrup 1/4 grated nutmeg 1/4 cup port wine Whites 3 eggs
Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.
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