Cranberry Sherbet
From Vegetarian Cook Book, 1904
Serves 6
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 83. The excerpt below is the record exactly as published.
TRAWBERRY SHERBET Strawberries, 1 pint. Sugar, % cup. Lemon juice, 14 cup. Water, 1 cup. Sirup, 1 pint. Egg whites, 3, Pick over and wash the berries, cover with the sugar, and mash well; allow to stand for an hour or so, then pass through a coarse colander; add the water, and force through a coarse cloth or fine wire strainer, until nothing but the seeds are left; put in the lemon juice and sirup, and freeze until well coagulated; then add the beaten egg whites. lOES AND SHERBETS 335 CEANBBRRT SHERBET Cranberry sauce, 1 cup. Sirup, 2 cups. Egg whites, 2
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