Sorbet of Rum
From Cassell's dictionary of cookery, 1892
Serves 6
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.
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- wasser. Put the sorbet into glasses, and 9ervc it at dinnci' with the roasts. Sorbet of Rum. — Make the ice as before, but before freezing- mix with the sorbet a quarter of a pint of s-trained lemon-juice. 'WTien frozen, flavour with three table-spoonfuls of fine old Jamaica rum
Cook this with the app: pantry check, scaling, and the assistant.