A Most Inexpensive Sherbet
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Thin strips of lemon rind boiled with the syrup, and removed before freezing, add flavor.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 23. The excerpt below is the record exactly as published.
A Most Inexpensive Sherbet. % C. flour mixed well with 3 C. sugar. Stir into I/2 gal. boil- ing water, and let boil for 10 minutes. Add juice of 4 lemons after mixture is cool. When nearly frozen add the beaten whites of 3 eggs
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