Cardinal’s Sorbet

Name: Cardinal’s Sorbet
Ingredients: one and a half pints of half-frozen raspberry water ice; about three full tablespoonfuls of Italian meringue; half a gill of maraschino; half a gill of curaçao; ripe raspberries, previously sprinkled with lemon juice and caster sugar

From The "Queen" cookery books: Ices, 1902

Raspberries should be chilled before serving.

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

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.

Cardinal’s Sorbet — Add to one and a half pints of half-frozen raspberry water ice (flavoured with lemon and coloured with a few droj)s of carmine), about three full tablespoonfuls of Italian meringue, and re- freeze till smooth, when you work into it half a giU each of maraschino and cura9oa, and again freeze. Serve garnished with ripe raspberries, previously sprinkled with lemon juice and caster sugar

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