Orange Pekoe Sherbet
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 90. The excerpt below is the record exactly as published.
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
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