St. James’ Sorbet
From The "Queen" cookery books: Ices, 1902
This makes a delicious dessert ice and is excellent as a filling for gateaux, cornets, and fancy ices.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.
St. James’ Sorbet. — Half freeze a pint of lemon water ice, then add to it a wineglassful of kirsch, three-quarters of a pint of stiffly whipped cream, 2oz. or 3oz. of chopped crystallized fruit, loz. blanched and shred almonds or pistachios, and a wineglassful of Silver Rays rum
Cook this with the app: pantry check, scaling, and the assistant.