Sherry Cobbler
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- It is best to mix this in a large bowl and fill in glasses just before serving, and put a little of each kind of fruit in each goblet with pounded ice.
- To begin with, cut pineapple in slices and quarters, a few oranges and a lemon, sliced thin;
- one cup of powdered sugar and one tumbler of sherry wine.
- A few berries, such as black and red raspberries, and blackberries are a nice addition.
- Cover the fruit with the sugar, laid in layers at the bottom of your bowl with pounded ice;
- add the wine and twice as much water as wine;
- stir all up well before serving.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon