Combination Sherbet

Ingredients

• Juice of 1 lemon
• 1/4 cup raspberry juice
• Juice of 1 orange
• 1/4 cup cherry juice
• 1/2 cup pineapple juice
• 2 cups sugar
• 1/4 cup currant juice
• 1 quart clotted milk
• Whites of 2 eggs

Method

1. 1

   Dissolve the sugar thoroughly in the fruit juice; add the milk and freeze as usual.

2. 2

   When nearly frozen, add the beaten eggs.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 90. The excerpt below is the record exactly as published.

COMBINATION SHERBET Juice of 1 lemon V4 cup raspberry juice Juice of 1 orange Vi cup cherry juice V2 cup pineapple juice 2 cups sugar Vx cup currant juice 1 quart cluUed milk Whites of 2 eggs Dissolve the sugar thoroughly in the fruit juice; add the milk and freeze as usual. When nearly frozen add the beaten eggs. FRUIT GRANITE 2 cups sugar 1 pint fruit 1 quart water 1 pint fruit juice Boil the sugar and water for five minutes; scald the fruits in the syrup for one minute; skim them out and add to the syrup one pint of fruit juice. Strain and freeze when cold. Freeze soft; stir in the cooked fruit and serve in sherbet glasses, i« 237 FROZEN DESSERTS Fa^a^o^Fou°^ ORANGE PEKOE SHERBET 1 teaspoon gelatine Juice of 2 lemons Vi cup cold water Juice of 1 orange 2 cups Orange Pekoe tea 1 cup white grape juice 34 cup sugar Soak the gelatine in the cold water for five minutes; pour on it the hot tea. Add the other ingredients and when cold freeze. In serving garnish with candied orange peel. GINGER FRAPPE 1/2 cup molasses 1 tablespoon lemon juice 1 quart water ^ 1/2 teaspoon powdered ginger Dissolve the molasses in the water; add the lemon juice and ginger and freeze to a soft mush. CHOCOLATE FRAPPE Prepare chocolate as for drinking; then chill; freeze soft and serve with whipped cream. CAFfi FRAPPfi 1 quart clear coffee 1 cup sugar 1 cup thin cream Dissolve the sugar in the hot coffee, add the cream and freeze to a mush. GRAPE-FRUIT FRAPPE 1 quart water 11/2 cups grape-fruit juice 2 cups sugar 11/2 cups lemon jtjice Boil the sugar and water for fifteen minutes; cool thoroughly; add the fruit juice; strain and freeze to a mush. Serve in grape- fruit skins. CRANBERRY FRAPPfi 1 teaspoon gelatine IVi cups sugar 1 pint cold water Juice of 1 lemon 1 pint cranberries 14 cup boiling water Soak the gelatine in half a cup of the cold water and cook the cranberries in the remainder. When soft press through a sieve; add sugar, lemon and the gelatine, dissolved in the boiling water. Freeze to a mush and serve with roast turkey. 238 FSSSyiVur FROZEN DESSERTS CAFE PARFAIT V2 cup cofifee 1/2 cup sugar 1 cup cold water Yolks of 2 eggs 1 pint thick cream Steep the coffee in the water and simmer until reduced to one half the amount; strain it over the yolks of the eggs, well mixed with the sugar; and cook in a double boiler until thick and smooth. Beat the cream to a stiff froth; add the coffee mixture when cool; pour into a mold or ice-cream can and let stand in ice and salt for three hours. Use equal parts of ice and salt and do not stir or turn the mixture. CHOCOLATE PARFAIT 2 ounces unsweetened chocolate Yolks of 4 eggs V4 cup hot water 1 pint whipped cream 1 cup sugar 1 teaspoon vanilla Cook the first three ingredients until thick; pour over the beaten eggs and cook in a double boiler until the mixture coats the spoon. Cool thoroughly; add the whipped cream; flavor and freeze like Cafe Parfait. MOUSSE 1 pint sugar Whites of 6 eggs 1 pint water Flavoring Boil the sugar and water together for about five minutes or until it threads; then drop slowly cai the beaten whites of the eggs and continue beating imtil cold. Flavor to suit the taste with fruit or coffee and let it stand in a pail of chopped ice and rock salt for about five hours. Use equal parts of ice and salt. CHERRY MOUSSE 1 pint thick cream 2 drops almond extract 1 cup cherry juice P

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