Chapter XXI · Ices and Sherbets · No. 2933
Built upon: No. 2383Meringue à l’Italienne
2933—Spooms
Spoom is a kind of Sherbet prepared from a syrup at 20°. Add to it twice as much No. 2383, Meringue à l’Italienne as was added to the Sherbets. Do not work it too briskly, that it may remain very light and frothy.
Spooms are made from fruit juices; but more often from such wines as Champagne, Samos, Muscat, Zucco, etc.
Serve it in glasses like the Sherbets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2933, p. 815. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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