Sorbet a la Homaine

Ingredients

• 6 oz. loaf sugar
• 2 oz. caster-sugar
• 3 small lemons
• 1 white of egg
• 1 glass of Jamaica rum
• 1 gill of water
• another pint of water

Method

1. 1

   Rub the loaf sugar on two lemons to extract the oil from the rind; moisten the sugar with water in a copper pan.

2. 2

   Cut the lemons in halves and strain the juice into the pan.

3. 3

   When dissolved, add another pint of water, boil, skim, and cook to a light syrup.

4. 4

   Cool and strain into a freezer surrounded with crushed ice and salt.

5. 5

   Beat the egg white to a stiff froth, dissolve caster sugar with a tablespoonful of water, pour into the egg whites, mix well, add rum, and mingle with the half-frozen mixture.

6. 6

   Serve in goblets.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

Sorbet a la Homaine. — 6 oz. loaf sugar, 2 oz. caster- sugar, 3 small lemons, 1 white of egg, 1 glass of Jamaica rum. Rub the loaf sugar on two lemons, so as to extract the oil from the yellow part of the rind ; put the sugar in a copper pan, moisten with 1 gill of water ; cut the lemons in halves, and strain the juice into the pan. When the sugar is dissolved add another pint of water

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