Currant Sherbet
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 39. 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 an hour, and then add a pint of currant juice and the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.