Currant Sherbet
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 362. The excerpt below is the record exactly as published.
Currant Sherbet. Put a pint of sugar into 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.