Fruits a la Frinciere

Ingredients

• a pint and a half of preserved fruit
• half a pint of green gooseberries
• half a wineglassful of brandy
• a liqueur-glassful of maraschino
• juice of three lemons

Method

1. 1

   Cut preserved fruit into small pieces and mix with syrup.

2. 2

   Cook gooseberries in syrup until tender.

3. 3

   Combine with fruit, add brandy and maraschino, mix with lemon juice, cool, and freeze.

4. 4

   Serve in a glass dish with biscuits.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 490. The excerpt below is the record exactly as published.

Fruits a la Frinciere. — Procure a pint and a half of ENTREMETS FROIDS, ETC. ( COLD SWEETS, ETC.) 569 preserved fruit, peaches, pine-apple, and apricots, cut them into con- venient pieces (small dice), and put them in a basin with enough syrup to cover, cook till tender half a pint of green gooseberries in syrup and put them with the other fruit. Pour off some of the syrup into a stewpan. Add half a wineglassful of brandy and a liqueur-glassful of maraschino, boil up, and add to the fruit. Mix with the strained juice of three lemons

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