Currant Sherbet

Ingredients

• One pint of currant juice
• one pint and a half of water
• the juice of one lemon
• one pint of sugar
• one table-spoonful of gelatine

Method

1. 1

   Soak the gelatine in cold water and dissolve it in half a pint of boiling water.

2. 2

   Mix with cold water, sugar, lemon, and currant juice, and freeze.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 148. The excerpt below is the record exactly as published.

one table-spoonful of gelatine. Soak the gelatine in a little of the water. Boil one cupful of the water and dissolve the gelatine in it. Mix together the sugar, water, gelatine and lemon juice. Turn into the can, and freeze. This is light and creamy. Lemon Sherbet, No. 2. One pint and a half of sugar, three pints of water, the juice of ten lemons. Boil the sugar and water together twenty-five minutes. Add the lemon juice, and strain and freeze. This makes a smooth, rich sherbet. Orange Sherbet. Make this the same as the lemon, using, however, ten oranges. In the spring, when oranges are not very acid, add the juice of a lemon. Orange Sherbet, No. 2. Make the same as lemon sherbet, No. 2, but use the juice of twenty oranges instead of ten lemons. Boil the syrup for this dish thirty minutes. Pineapple Sherbet. A pint-and-a-half can of pineapple, or, if fresh fruit is used, one large pineapple ; a small pint of sugar, a pint of water, one table-spoonful of gelatine. Soak the gelatine one or two hours in cold water to cover. Cut the hearts and eyes from the fruit, chop it fine, and add to the sugar and the juice from the can. Have half of the water hot, and dissolve the gelatine in it. Stir this and the cold water into the pineap- ple. Freeze. This sherbet will be white and creamy. DESSERT. 301 Pineapple Sherbet, No. 2. Two small cans of pineapple, one generous pint of sugar, one quart of water. Pour the juice of the pineapple into a bowl. Put the fruit in a sauce-pan with half the water, and simmer twenty minutes. Put the sugar and the remainder of the water on to boil. Cook fifteen minutes. Rub the cooked pineapple through a sieve and add it to the boiling syrup. Cook fifteen minutes longer. Add the juice, and cool and freeze. Strawberry Sherbet. Two quarts of strawberries, one pint of sugar, one pint and a half of water, one table -spoonful of gelatine. Mash the berries and sugar together, and let them stand two hours. Soak the gelatine in cold water to cover. Add one pint of the water to the strawberries, and strain. Dissolve the gela- tine in half a pint of boiling water, add this to the strained mixture, and freeze. Strawberry Sherbet, No. 2. One pint and a half of strawberry juice, one pint of sugar, one pint and a half of water, the juice of two lemons. Boil the water and sugar together for twenty minutes. Add the lemon and strawberry juice. Strain, and freeze . Raspberry Sherbet. This sherbet is made the same as the strawberry. When raspberries are not in season, use the preserved or canned fruit and a smaller quantity of sugar. The juice of a lemon or two is always an improvement, but is not necessary. The sherbet can also be made by following the second rule for strawberry sherbet. Raspberry Sherbet, No. 2. One bottle of German raspberries (holding a little more than a pint, and costing about #1.25), one cupful of sugar, 302 MISS PARLOA'S NEW COOK BOOK. one quart of water, the juice of two lemons. Mix all to- gether, strain, and freeze. Currant Sherbet. One pint of currant juice, one pint and a half of water, the juice of one lemon, one pint of sugar

Cook this with the app: pantry check, scaling, and the assistant.