dessert
Cassis Sorbet
From The "Queen" cookery books: Ices, 1902
Include a few bitter almonds for flavor.
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
333Calories
8 gProtein
29 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein8.3 g
Carbohydrates29 g
Fiber3.5 g
Sugars1.2 g
Total Fat22 g
Saturated Fat3 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol31 mg
Sodium143 mg
Potassium246 mg
Calcium83 mg
Iron1.6 mg
Magnesium80 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A25 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline15 mg
Caffeine0 mg
Water27 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.
Cassis Sorbet. — To a quart of half-frozen black currant water ice add four good tablespoonfuls of Italian meringue, freeze tiU smooth, then add a claret- glassful of noyeau or of liqueur de cassis, and a liqueur-glassful of brandy. Re-freeze and serve garnished with blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.