Apricot Sherbet

Ingredients

• 1 quart water
• 1 cup sugar
• 1 quart can apricots
• 1 lemon

Method

1. 1

   Boil sugar and water five minutes.

2. 2

   Crush apricots through a sieve, add to the syrup while hot.

3. 3

   When cold, freeze.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 35. The excerpt below is the record exactly as published.

1 cup sugar in frying-pan until like syrup, add to boiling mixture, then add butter and vanilla. Take from fire and beat until cool enough to put between layers of cake. When the syrup is mixed with boiling milk and sugar it will lump, but cook until smooth. Marshmallow Filling.—2 cups sugar; 1 cup water; 2 eggs, whites only; 4% pound marshmallows. Boil sugar and water until syrup ropes. Just before taking it off put in one-half pound marshmallows broken in bits to melt partially. Pour this mixture gradually into the well-beaten whites of eggs. Beat until all is cold. Put between the cakes and on top very thickly. If you wish, put one-half pound marshmallows on top and press into icing to ornament. * a ICINGS AND FILLINGS. 63 Chocolate Filling.—1 pound brown sugar; 1 cup milk or water; 1 tablespoon butter; % cup Baker’s chocolate; flavor with vanilla. Put sugar, water, chocolate on to boil. Cook until creamy, add butter. Remove from fire and beat until thick enough to spread on cake. Chocolate Filling.—% cake Baker’s chocolate; 114 pounds brown sugar; butter size of an egg; 1 teaspoon vanilla. Put ingredients in saucepan, moisten with water and let cook about twenty minutes. Remove from fire, beat ten minutes, and spread thickly on cake. Nut and Fruit Filling.—Make a boiled icing, add chopped walnuts, blanched sweet almonds, figs, dates, and raisins, separately or in combination. Cocoanut Filling.—Make a plain or boiled icing, beating in 1 grated cocoanut. Reserve a part of the cocoanut to sprinkle on top of cake. Pineapple Filling.—1 can pineapple, or 2 cups fresh pineapple; 1 egg yolk; 2 teaspoons cornstarch, or 1 teaspoon flour; 1-3 teaspoon salt; butter size of an egg; % cup water (if there is not much juice); 1 cup sugar (if fresh pineapple is used,—sweeten canned pineapple to taste). If fresh pineapple is used, add water and let cook until tender. The canned does not require but a few minutes cooking. Mix sugar, cornstarch and the well-beaten egg together, add to the cooked pine- apple and cook until thick like custard. Put butter and salt in last. | Cream Cake Filling.—1 cup sweet milk; 1 egg; 2 teaspoons corn- starch; 1 teaspoon vanilla. Put the sweet milk on to boil. Beat the egg and cornstarch to- # gether, and when the milk has come to a boil stir in this mixture and sweeten to taste. Cook just a few seconds more and then remove from the fire. Flavor with vanilla, and when cool spread between layers of cake (white cake preferable). 64 THE RALEIGH COOK BOOK. ICE CREAMS AND SHERBETS. Plain Iee Cream.—™ gallon fresh milk; 3 eggs; 1 light tablespoon gelatine; 1 quart cream; 1 cup sugar. Scald milk, with sugar dissolved in it. Beat eggs thoroughly. Pour scalded milk over beaten eggs. Pour the mixture back and forth several times until light and foamy. Put back on stove to thicken, not to boil. When cool, add gelatine, dissolved in a little milk, and freeze. When the mixture is almost frozen, add cream and 1 teaspoon of vanilla. Then freeze hard. Vanilla Tee Cream.—' gallon milk; 6 eggs. Let the milk come to a boil. Beat eggs separately, then mix and stir into milk and stir until it thickens. Sweeten to taste while hot. Flavor with vanilla, and when cold, freeze. Bananna Ice Cream.—Make as above, omitting vanilla and adding one-half dozen sliced banannas. Peach Iee Cream.—Make as above, omitting vanilla and adding 1 pint or more of mashed and sweetened peaches which have stood for an hour or longer. Strain through colander and add to cream when half frozen. Cherry Cream.—1% quarts milk; 1 quart thick cream; 1 heaping cup Maraschino cherries, cut in halves; 2 cups sugar. Flavor with vanilla, rose and almond. Add cherries and cream ,whipped stiff, after the milk has begun to freeze. This will make a gallon freezer ty full. Peanut Ice Cream.—1 quart cream; 1 heaping tablespoon grated chocolate; 1 teacup of roasted peanuts ground or rolled fine; pinch of salt; vanilla. Melt the chocolate in a little milk before adding to the cream. Add peanuts, salt, vanilla, sugar and freeze. Chocolate Ice Cream.—1 pint milk; 5 tablespoons chocolate; 1 quart rich cream; % pound sugar; 2 eggs; 1 tablespoon gelatine. Scald the milk and add by degrees the sugar, eggs and chocolate rubbed smooth in a little milk. Beat well, put over the fire, stir- ring constantly until it thickens. Take from the fire, add a table- spoon of dissolved gelatine, and when cold put in the freezer. When partly frozen, add the quart of cream, half of it well whipped. Fruit Ice Cream. 1 pound sugar. The fruit flavor is best obtained by allowing the fruit to stand for an hour, well sprinkled with sugar. Then mash and strain through colander, adding the remainder of the sugar and stirring into the cream. A cupful of cream left out and whipped to a stiff froth and stirred in when the cream is beginning to freeze makes it lighter. 1 quart of cream; 1 quart of berries or peaches; ICE CREAMS AND SHERBBETS. 65 Putti-Fratti Tee Cream.—2 quarts cream; 1 pound pulverized sugar; 4 eggs; 1 teaspoon vanilla; preserved fruits—peaches, pine- apples, cherries, grapes, apricots, strawberries, etc. Mix well cream, sugar and eggs; stir constantly over the fire until they come to the boiling point; remove immediately, pour into a deep bowl and stir until nearly cold. Flavor with vanilla, and when quite cold pour into freezer. When-half frozen, stir into it one pound of preserved fruits of all kinds desired, using equal parts of each, and having them cut into small pieces. Mix well and finish freezing. Lemon Water Ice. 1% pounds sugar. Put the sugar and water on to boil. Chip the yellow rind from 3 lemons and the orange, add to the syrup, boil five minutes, and stand away to cool. Squeeze the juice from the orange and lemons, add to the cool syrup, strain through thin cloth, and freeze. Pack freezer same as for ice cream, but the water ice must not be stirred continually. Give the crank a few turns, then let it rest, then turn slowly again as before and rest again, and so continue until the water ice is frozen. 4 large juicy lemons; 1 orange; 1 quart water; Lemon Sherbet.—6 quarts water; 4 large lemons; 3 pounds loaf sugar; 3 or 4 pieces white ginger. Peel the lemons; put the rind, with the ginger, into the water and let it boil 20 minutes. When cool, add the sugar and juice of the lemons and freeze. Milk Sherbet with Gelatine. box gelatine. Use enough sugar and water to make a strong very sweet lemon- ade. Soak the gelatine in one-half pint cold water, then pour on one-half pint boiling water. Add this to the lemonade and put in the freezer and freeze to the consistency of mush; then add the milk and freeze firm. Milk Sherbet.—1 quart of milk; 1% cups of sugar; juice of 2 lemons. Add lemon juice after it begins to freeze. Apricot Sherbet. 1 quart water. Boil sugar and water five minutes. Crush apricots through a sieve, add to the syrup while hot. When cold, freeze. 8 lemons; 1 cup milk or cream; “4 1 quart can apricots; 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.