Apple Sorbet
From The "Queen" cookery books: Ices, 1902
Use liqueur syrup for a non-alcoholic version.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1121Calories
12 gProtein
293 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1121 kcal
Protein12 g
Carbohydrates293 g
Fiber25 g
Sugars248 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium26 mg
Potassium1059 mg
Calcium240 mg
Iron2.8 mg
Magnesium64 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C262 mg
Vitamin A20 mcg
Vitamin E0.9 mg
Vitamin K4.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline42 mg
Caffeine0 mg
Water1374 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.
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 fieeze, 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 cherrie
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.