Apricot Sorbet
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
Source and licence
From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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Ingredients
Method
- From MRS.
- M.
- D.
- OWINGS, of Washington, Lady Manager.
- Take twelve fine, sound apricots;
- wipe carefully, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly.
- Then take two ounces of bitter almonds;
- peel and mash these while wet;
- add one gill of cold water and one ounce of powdered sugar, mashing the whole together.
- Place a muslin cloth over the vessel containing the mashed apricots and through it press the almond mixture.
- Stir all this together for four minutes;
- then add the juice of three lemons and a pint and a half of cold water.
- Beat thoroughly, then strain through a fine sieve into the freezer, and freeze as you do ice cream.