Fruit Sherbet

Ingredients

• One-half envelope Knox Sparkling Gelatine
• 1 1/2 cups sugar
• 1 orange
• 3 cups rich milk
• 1 lemon

Method

1. 1

   Grate the orange and lemon, squeeze out the juice, and mix with sugar.

2. 2

   Soak gelatine in milk, dissolve in hot water, and stir into the rest of the milk.

3. 3

   Add fruit juice and freeze.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 61. The excerpt below is the record exactly as published.

d 1V2 cups sugar, and 1 qt. milk which has been brought to a boil. Put in upper part of double boiler and add 1 tblsp. Knox Gelatine (which has been softened in a little cold milk, and then dissolved over steam). Let boil till slightly thickened. Cool and just before freezing add 1 pt. cream and flavor with vanilla.— Eva M. Duffield. 123 SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove We give full measure, even to blind men Fruit Sherbet One-half envelope Knox Sparkling Gelatine (scant measure), l1^ cups sugar, 1 orange, 3 cups rich milk, 1 lemon

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