Lemon Sherbet

Ingredients

• twelve lemons
• one pineapple
• whites of four eggs
• two gallons of water
• one quart of sugar

Method

1. 1

   Boil water and sugar together, taking off scum.

2. 2

   Set aside to cool.

3. 3

   Squeeze the juice from the oranges and lemons and grate the rind of four lemons and two oranges and put in the juice.

4. 4

   Then add this to the boiled syrup.

5. 5

   Last of all put in the stiffly beaten whites.

6. 6

   It is now ready to freeze.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.

twelve lemons, one pine- apple, grated, whites of four eggs, beaten to a froth, two gal- lons of water, one quart of sugar. Boil water and sugar to- gether, taking off scum. Set aside to cool. Squeeze the juice from the oranges and lemons and grate the rind of four lemons and two oranges and put in the juice. Then add this to the boiled syrup. Last of all put in the stifly beaten whites. It is now ready to freeze. Sherbets. — One teaspoonful of Knox's Sparkling Gelatine, one-quarter cup of cold water, one quart water, one pint of sugar, one pint of orange, grape, pineapple, peach or straw- berry juice, one-quarter cup of lemon juice. For lemon sherbet, one cup of lemon juice. Soften the gelatine in the fourth of a cup of cold water five minutes and add to the quart of water HOW WE COOK IN TENNESSEE. 229 and pint of sugar after boiling together twenty minutes ; strain and when cold add the fruit juice and freeze. Milk Sherbet (Lemon). — One teaspoonful of Knox's Sparkl- ing Gelatine, one quart of milk, one and one-half cups of sugar, juice of four lemons. Soften the gelatine five minutes in half a cup of milk, dissolve over hot water and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing — and when thoroughly chilled add the lemon juice and sugar stirred together. Freeze as usual. Milk Sherbet. — Juice of seven lemons, strain and add two cups sugar. Let stand one hour. Put into freezer half gallon milk and half cup sugar; when this begins to freeze add lemon syrup. Lemon Sherbet. — Two quarts water, four large lemons, one and one-half pounds sugar, whites of six eggs ; beat some of the sugar with the whites of eggs and mix with the lemonade when it begins to freeze. One quart of milk may be added, and if so, add extra cup sugar; one can of pineapple is an im- provement. Lemon Sherbet. — Five lemons, three cups of sugar, half gal- lon sweet milk, one pint of cream, four eggs (whites). Squeeze juice out of lemons and put rinds with juice. Boil sugar as for icing and pour over the juice of lemons. Let stand until cool. Boil sweet milk and add one and one-half tablespoons of sifted flour just before taking off; let this cool; then pour milk into freezer ; then the juice ; then the beaten whites of eggs, and then the cream. Frozen Mint. — Juice six lemons, one large orange, one quart water, two cups sugar, add essence of peppermint or fresh mint, stir and freeze. Nice as a last course after coffee. Mint Ice. — Boil together one gallon of water and seven cups of sugar ; wash thoroughly a bunch of fresh mint and put into the boiling water and let remain until it colors the water, then remove mint from water. Set aside to cool. Add the juice' of 230 HOW WE COOK IN TENNESSEE. ten large juicy lemons. Strain and freeze. This will serve twenty-five or thirty people, using small sherbet glasses. — Mrs. W. E. Dunaway. Mint Sherbet. — Make a quart of lemon ice. Color green with the leaf green coloring. Just before it begins to freeze add three teaspoonfuls of extract of mint. — Mrs. W. S.Keller. Grape Sherbet. — Lay a square of cheese cloth over a large bowl; drop in two pounds of ripe Concord grapes and mash with a wooden masher; after squeezing out all the juice, add an equal amount of water, juice of two lemons and a pound or more of sugar. Freeze. Grape Sherbet. — Boil one pound of sugar and one quart of water together for five minutes; strain and cool. When cold, add one pint of unfermented grape juice and two tablespoon- fuls of lemon juice. Turn the mixture into the freezer and stir slowly until frozen. Remove the dasher and stir in a meringue made by beating the white of one egg to a stiff froth and adding one tablespoonful of powdered sugar. Repack the can and stand aside for one hour and a half. All sherbets may be made after this recipe, substituting the same amount of other fruit juices. Apple Sherbet. — Cook apples before running them through a sieve ; add juice of two lemons to a quart of apples, and make same as peach sherbet below. Peach Sherbet. — Take two quarts water, one quart sugar, one quart peaches after being mashed, and the beaten whites three eggs. Boil one cup sugar, and while hot pour over the beaten eggs and let cool; mix rest of sugar and water; pour into freezer, and when it begins to freeze pour in the peaches and frosting and freeze. Peach Sherbet. — Take two quarts water, one quart sugar, one quart peaches, after being mashed, beaten whites three eggs; boil one cup sugar, and while hot pour over beaten eggs and let cool; mix rest of sugar and water; pour into freezer HOW WE COOK IN TENNESSEE. 231 Cumberland Telephone & Telegraph Co. Long Distance Lines and Telephones of this Company enable you to talk almost anywhere in Southern Indiana, Southern Illinois, Kentucky, Ten- nessee, Mississippi and Louisiana. We can put you in quick and satis- factory communication with the people of this great section of the country. We solicit your patronage. Rates reasonable. Equipments and facilities unsurpassed. and when it begins to freeze ponr in peaches and frosting and freeze. Fruit Sherbet. — Two cups sugar, two cups water, cook to syrup, white of one egg beaten; let cool and stir in two cups mashed peaches, strawberries and pineapple. Strawberry Sherbet.- — Mash well one-half gallon of straw- berries, sweeten to taste, dissolve one-half cup of sugar in one quart of rich cream, then whip cream well, mix with berries and freeze; a pint of cream and well beaten whites of three eggs may be used when cream is scarce. — Mrs. Jesse Nelson. Pineapple

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