Apple Sherbet
From The Cook County cook book, 1912
Serves 6
Finely flavored apples are best.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 385. The excerpt below is the record exactly as published.
APPLE SHERBET.— To 1 qt. of cold, stewed and strained sour apple add a syrup formed by boiling 2 lbs. of sugar with 1 cup of hot water and then allowing the liquid to cool. Squeeze in the juice of 3 lemons
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