Currant Sherbet
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 167. The excerpt below is the record exactly as published.
CURRANT SHERBET. Mrs. Eliott Eager. Put a pint of sugar with a quart of boiling water, and boil for half an hour, then add a pint of currant juice and the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.