Sorbet of Kirschenwasser
From Cassell's dictionary of cookery, 1892
Serves 4
Serve at dinner with roasts.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1847. The excerpt below is the record exactly as published.
Sorbet of Kirschenwasser. — Make some ice as follows : — Mix thoroughly a pint of syrup at 35°, and a pint of chablis. Strain the mixture through silk into a freezing-pan, son ( 898 ) SOR md freeze in the usual way. AVhen frozen, fla- vour it with thi-ee table- spoonfuls of kirschen- wasse
Cook this with the app: pantry check, scaling, and the assistant.