Lemon Ginger Sherbet

Ingredients

• one quart of boiling water
• four lemons
• the white of one egg
• two ounces of candied ginger
• one pint sugar

Method

1. 1

   Roll lemons in sugar to extract oil, cut in halves, remove seeds, and squeeze out juice.

2. 2

   Boil sugar, ginger, and water until clear, remove scum.

3. 3

   Add lemon juice to syrup, strain, then pour gradually into beaten egg white.

4. 4

   Freeze.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 40. The excerpt below is the record exactly as published.

LEMON GINGER SHERBET. ()ne(iuart ofjhoiling water. four lemons, the white of oiu\ egg, two ounces of candied ginger, one pint sugar. Spread part of the sugar ou a shallow plate or hoard, and after wiping the lemons with a clean damp cloth, roll them in tlie sugar to extract the oil, then cut in halves, re move the sei'ds and squeeze out the juice. Boil the sugar, ginger and water together until clear. remo\e tin* scum as it rises. Add the lemon juice to the syrui), strain, then pour it gradually into the beaten white of egg. Freeze. THK rKNNSYLVANlA (JKKMANCOOK HOOK. 4S ICE CREAM. KiMir quarts inilk, oiu* quart cream, ten three amt une-lialf cups sugar, tahlespooii tiavor. Heat eggs ami sugar, mix ami freeze. S. K. ICE CREAM. Take half milk ami half cream, sweeten ami flavor to taste. Ttirii Into freezer, ami churn rapidly a few minutes, then slowly or it will butU‘r. Mrs Weaver. JAMS AND JELLIES. GARRET STRAWBERRY JAM. Take e(|ual weight of berries ami granulated sugar. Let stand one hour, then boil seven minutes. Pour on plat¬ ters or plates. Set in the garret under the slate roof. Let stand until juice thickens, then pour in glass jars. Mrs. Kemagen. PLUM JAM. Boil plums in as little water as po.s- sible, when .soft, strain through a sieve. Then take about three-fourths pound of granulated sugar to every lb. of plums, boil slowly and stir constantly until the juice seems to jell. Any other fruit jam is mmle in a simi¬ lar manner. JELLIES. (General Rule.) Brain fruit without squeezing it. Measure as much sugar as juice. Boil twenty minutes, skim, then add sugar and boil ten minutes. APPLE JELLY. To every peck of apples add one leimm. Boil until thoroughly c<K)ked. Pul in jelly bag and drain. Boil a tin cup of this juice alamt five minutes, skim, have your sugar iu the oven, first dampen it a little, then add sugar to jell. As soon as it jells on spoon, remove from stove, ami pour into moulds, (jiiince Jelly is ma<le the same way. only the core of the quince is used too. ( I rapes, currants and any juicy fruit, need not be l)oiled first, but strained through a cloth. aUINCE HONEY. Four large quitices grated, one qtiart <»f water, five pounds sugar. Ihdl all to¬ gether half an hour. Excellent for hot cakes in winter. Hanover, I*a. PEACH HONEY. One cup of peaches one cup sugar. Mash peaches with potato masher, add sugar and boil twenty minutes stiring constantly. Mrs C. 0. Waltz. TO MAKE PRESERVES. Take fruit and sugar equal parts, melt sugar add a little water to keep it from burning, then clearify it by adding the white of an egg

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