Cranberry Sherbet
From The Cook County cook book, 1912
Serves 8
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 386. The excerpt below is the record exactly as published.
CRANBERY SHERBET.— 1 qt. cranberry juice cooked and strained, 1 pt. of water, juice of 3 lemons, and rind of one grated, J^ nutmeg grated, 2 tablespoons sherry, enough sugar to make a tart liquid, put in freezer, turn rapidly and just before removing dasher add beaten whites of 3 eggs
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