Lemon Sherbet
From The Elm City cook book, 1896
This is light and creamy.
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 17. The excerpt below is the record exactly as published.
LEMON SHERBET. Take three quarts water, the juice of twelve lemons, three pounds sugar, three tablespoonfuls gelatine
Cook this with the app: pantry check, scaling, and the assistant.