Grape Sherbet
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 111. The excerpt below is the record exactly as published.
xrape Sherbet — Lay a square of cheese-cloth over a bowl; put in a pound of ripe grapes; mash very thoroughly with a wooden masher; squeeze out all the juice; add an equal amount of cold water, the juice of 1 lemon, and sugar enough to make it very sweet
Cook this with the app: pantry check, scaling, and the assistant.