Fruit Sherbet

Ingredients

• One-half envelope Knox’s Sparkling Gelatine (scant measure)
• 114 cups sugar
• I orange
• 3 cups rich milk
• 1 lemon

Method

1. 1

   Grate the outside of both orange and lemon.

2. 2

   Squeeze out the juice and add to this the sugar.

3. 3

   Soak the gelatine in a part of a cup of milk for 5 minutes, and dissolve by standing in a pan of hot water.

4. 4

   Stir into the rest of the milk.

5. 5

   When it begins to freeze, add the fruit juice and sugar, and fruit of any kind if desired.

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 20. The excerpt below is the record exactly as published.

FRUIT SHERBET Economical One-half envelope Knox’s Sparkling Gelatine (scant measure), 114 cups sugar, I orange, 3 cups rich milk, 1 lemon

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