Grape Sherbet

Ingredients

• Mash 1 lb. of Concord grapes
• juice of 1 lemon
• Add an equal amount of cold water
• and sugar to make very sweet

Method

1. 1

   Strain the juice, add cold water, lemon juice, and sugar.

2. 2

   Freeze.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 78. The excerpt below is the record exactly as published.

juice of 1 lemon, 2 dozen walnuts. Dissolve gelatine in 2 glasses of hot water, mix lemon with pineapple, add to gelatine and pour all into moulds. When nearly set stir in walnut meats broken in small ]neces. Serve with whipped cream. Mr>s. SiiAW, l)uhl. ^linn. SUPKRIOR COOK V.noK 107 WE WASH WELL i^ NEEDHAM BROS Orange and Strawberries in Basket. Seloc't yood-sizcil oi'aiiiies. Cul oil' to]) and scoo]) out ccMiter: fill witli straw- herrics and some of the oran^ue. If liked pour a little slierrv over and put on top a .spoonful of whipped ercani. Mi;s. ('. 'V. KursK. Lemon Ice Cream. Dissolve 4 large cups of sugar in 1 (|t. of hot milk. Wln'u eool add I] pts. of cream, put in freezer and chill. Add the juice of S lemons. Turn the freezer until Ihe cream begins to freeze, then add the well-beaten whites ot 4 eggs and beat hard for 3 minutes with a spoon. Turn freezer very rapidly until frozen. This is .suffi- cient for 4 qts. of ice cream. ^[i!s. 11. 0. Yorx(;. Stra\vberry Ice Cream. Sprinkle sugar over strawberries, mash tliem well and rid) them through a sieve. To a pint of the juice add half a pint of good cream, make it very sweet, freeze it in the usual way, and when beginning to set stir in lightly 1 pt. of whipped cream, and lastly, a handful of whole .strawberries. Miis. E. ('. C'oolev. Chocolate Ice Cream. One pt. cream, I })t. milk, i^U cups sugar, yolks of G eggs, 1 square of Baker's chocolate, 1 tablespocm ol' vanilla, ^lake a custard of the milk, sugar and yolks; melt the chocolale and thin it with hot water, then add it to custard. AVhen cold flavor and add beaten eream. Mrs. Haidle. Vanilla Ice Cream. I^se above reci])e. omitting chocolate. ^[i;s. A. W. TlAinr.K. Maple Ice Cream Boil 1 pt. of maple syrup .") minutes, take from lire. Beat the yolks of 4 eggii light, then pour ovei' tiie syrup slowly, set over boiling water until mixture is thick enough to coat the spoon; strain aiul cool, stirring occasionally. Then aild 1 c|t. of eream, 1 table.spoonful of vanilla. Freeze and pack. Mi;s. 'i\ J. Fi.yxx. Maple Ice Cream. Two cu])s of maple .syrup, ti eggs, I (jt. of cream. Heat the maple .syrup just to boiling and before removing from the lire add the beaten yolks of (i eggs, letting them scald but not boil, \\4ien cool stir in eream and the whites of 2 eggs l)eaten stiff. Place in the freezer and freeze as usual. Mu.s. .7. Li'oxakd Johnson. Peach Ice. IJul) 1 can of ])t'aches through a eolamb'r. add a (|t. of water, juice of 2 oranges and I or 2 lemons, 1 pt. of sugai- (clarified). When cold i)ut in freezer and when half frozen add the beaten whites of 2 eggs. For i'as|)b(M*rv or strawberry ice, the 108 SUPERIOR COOK BOOK (?aiiic as ])c'acli jcf, only ii.se ">? ji'lasscs ol' rasphrrrv <ir si rawlxuTv instead <»!' pcaclu'S. For ])in('a|i|>1(' ice usi' 1 can u'ralcd ])iii('ai)])l(_' Avitli llic juice. ' Mrs. E. E. Drake. Grape Sherbet. Masli 1 II). of Concord grapes thorouglily. and strain tlie juice. Add an ef|nal amount of cold water, juice (d' 1 Jenion and sugar to make ver}' swee

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