Grape Sherbet
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 230. The excerpt below is the record exactly as published.
GRAPE SHERBET. Lay a square of cheese-cloth over a jar, put in one pound of ripe grapes, mash thoroughly with a wooden masher; drain the juice; add an equal amount of cold water, the juice of one lemon and sugar to make it very sweet
Cook this with the app: pantry check, scaling, and the assistant.