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The 1918 Fanny Farmer Cookbook
2
cups water
1
1/3 cups orange
juice
2
1
cups sugar
/2 cup lemon juice
can grated
1
pineapple or
1 quart Appollinaris
1
pineapple
shredded
Prepare and freeze same as Pineapple Frappé.
3
2
Sicilian Sorbet
can peaches
1
1
2
cups orange juice
cup sugar
2
tablespoons lemon juice
Press peaches through a sieve, add sugar and fruit juices. Freeze and serve.
3
3
Italian Sorbet
cups water
4
1
1/2 cups grape fruit
juice
2
1
cups sugar
/2 cup lemon juice
1/2 cups orange
1
juice
1
/4 cup wine
Prepare and freeze same as Pineapple Frappé.
3
4
Apricot Sorbet
can apricots
1
1
1
/2 cup wine
cup sugar
1
/4 cup lemon juice
1
pint cream
Drain apricots, and add to syrup the pulp rubbed through a sieve. Add sugar, wine, and lemon
juice. Freeze to a mush, then fold in the whip obtained from cream. Let stand one and
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
505
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