Champagne granité 1914, a coarse half-frozen ice: 1 l of half-frozen lemon fruit ice mixed with half a bottle of champagne, 250 g fresh fruit in cubes and 2.5 dl crushed ice, served at once in shallow glasses. 1 liter is figured for 10 people.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 514 (falt i det fri)
A granité is a coarse-grained, half-frozen ice served as a refreshment in party menus. Erken figures 1 liter of finished sorbet or punch for 10 people.
Prepare the fruit
Peel the fruit, remove all cores and cut it neatly into small cubes.
Mix
Add the champagne to the lemon ice, and mix in the fresh fruit and the finely chopped ice.
Serve
Serve at once in shallow glass bowls or glasses; the mixture should be half-frozen and no thicker than that it can be drunk.
The measures are converted to modern units, and the OCR error "4 l." is interpreted as 1/4 l crushed ice. The method has been broken into steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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