gluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Sherbet Granito A La Porto Rico
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Other varieties of Chocolate Sherbets are made by adding chopped nutmeats or crushed macaroons.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 104. The excerpt below is the record exactly as published.
HOCOLATE SHERBET. GRANITO A LA PORTO RICO. Prepare the Chocolate Sherbet without the eggs or gelatin. Freeze without much stirring to a coarse mush. Fill the glasses half with the granito, and place on top a spoonful of sweetened whipped cream
Cook this with the app: pantry check, scaling, and the assistant.