Corn-Starch Sherbet
From Vegetarian Cook Book, 1904
Serves 4
This recipe shows how corn-starch may be substituted for egg whites or gelatine in giving body to the mixture.
Presented as published in 1904. 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 Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 84. The excerpt below is the record exactly as published.
CORN-STARCH SHERBET Fruit juice, 1 quart. Corn-starch, 1 tablespoon.
Cook this with the app: pantry check, scaling, and the assistant.