Lemon Sherbet

Ingredients

• Juice of four lemons, strained
• one quart water
• one and a half pints granulated sugar
• one-fourth box Pink Plymouth Rock gelatine
• one teaspoonful vanilla
• one pinch soda

Method

1. 1

   Soak gelatine in cold water, melt in warm water, mix with other ingredients, then freeze.

2. 2

   Add beaten egg white before fully frozen.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 66. The excerpt below is the record exactly as published.

ne tablespoonful vanilla, and freeze. Orange and Lemon Water Ice. — ^Juice of four lemons, juice of four oranges, four cups sugar, four cups water, whites of four eggs, well l>eaten, add last, then freeze very slowly. Lemon Water Ice. — To the juice of six large lemons add one quart water and one quart sugar. Make a syrup of part of the water and sugar, then add lemon juice and rest of water. When half frozen add whites of four eggs beaten to a stiff froth. Fruit Ices.— Take three each of oranges, lemons and bananas, and one pint of straw- berries or raspberries. Put the fruit into a coarse strainer and rub it through into a large bowl. Pour three cups of cold water through the strainer, add three cups of sugar. Stir and freeze. Lemon Sherbet. — Juice of four lemons, strained, one quart water, one and a half pints granulated sugar, one-fourth box Pink Plymouth Rock gelatine, soaked in cold water half an hour ; place in vessel in warm water to melt ; one teaspoon ful va- nilla, one pinch soda

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