Combination Sherbet

Ingredients

• Juice of 1 lemon
• 1/4 cup raspberry juice
• Juice of 1 orange
• 1/2 cup cherry juice
• 1/2 cup pineapple juice
• 2 cups sugar
• 1/4 cup currant juice
• 1 quart chilled milk
• Whites of 2 eggs

Method

1. 1

   Dissolve the sugar thoroughly in the fruit juice; add the milk and freeze as usual.

2. 2

   When nearly frozen add the beaten eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 89. The excerpt below is the record exactly as published.

3 cups currant juice 1 pint water Whites of 2 eggs 2 tablespoons powdered sugar Boil the sugar and water for fifteen minutes; when cool add the currant juice; strain and freeze. When nearly frozen add the whites of eggs beaten to a stiff froth with the powdered sugar. FROZEN CHERRIES 2 quarts pie cherries 2 pounds sugar 1 quart water Wash and stone the cherries ; cover them with the sugar and let stand one hour. Add the water and freeze. FROZEN STRAWBERRIES 1 quart strawberries Juice of 1 lemon 1 poimd sugar 1 quart water Wash, drain and mash the berries; cover them with the lemon and sugar and let stand for one hour. Add the water; stir until the sugar is dissolved, and freeze. FROZEN RASPBEKEaES Follow the recipe for frozen strawberries. FROZEN PEACHES Follow the recipe for frozen strawberries, substituting a quart of sliced peaches, preferably yellow ones, for the berries. 236 FROZEN DESSERTS The upper dessert. Black-eyed Susan, is made by filling the glass with chocolate and vaniua ice cream and decorating with almonds and a chocolate cream. The Meringue Glacee is filled with caramel ice cream and decorated with English walnuts and nasturtiums. Fi?mS?'o?Jo''ur ' FROZEN DESSERTS Family of Four GRAPE SHERBET 1 pint crape juice 1 cup sugar 1 quart cold milk Dissolve the sugar in rich grape juice; add the milk; mix thoroughly and freeze. LEMON SHERBET 1 quart milk iVz cup sugar Juice of 3 lemons Mix the juice and sugar; add the milk gradually, stirring con- stantly so that the mixture will not curdle. Then freeze. ORANGE SHERBET 1 egg Juice and grated rind of 3 oranges 1 quart milk Juice and grated rind of 1 lemon 1 pint cteam 2V2 cups sugar Beat the egg lightly and add it to the milk and cream. Dissolve the sugar thoroughly with the lemon and orange; mix with the other ingredients and freeze. COMBINATION SHERBET Juice of 1 lemon V4 cup raspberry juice Juice of 1 orange Vi cup cherry juice V2 cup pineapple juice 2 cups sugar Vx cup currant juice 1 quart cluUed milk Whites of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.