Lemon Sherbet

Ingredients

• 1 quart milk
• 1 1/2 cup sugar
• Juice of 3 lemons

Method

1. 1

   Mix the juice and sugar; add the milk gradually, stirring constantly so that the mixture will not curdle.

2. 2

   Then freeze.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 88. The excerpt below is the record exactly as published.

11/2 cups sugar 1 cup strong coffee 1 heaping tablespoon gelatine Beat the eggs hght; mix with the sugar; add one pint of the cream and make a custard. Dissolve the gelatine in the coffee and when cool add to the cream that remains; add the custard when cool; mix well and freeze. Half milk may be used if desired. CARAMEL ICE CREAM 1 pint tnillr I egg Vi cup flour Pinch of salt 11/2 cups sugar 1 teaspoonful vanilla 1 pint cream Heat the milk in a double boiler, saving a half cup to mix the flour and half of the sugar. Add these and cook for twenty min- utes. Melt the second quantity of sugar vmtil it is brown and syrupy; add to the cooked custard together with the beaten egg. Beat imtil free from lumps; cool and add the flavoring and cream. 234 FL'SilyofFour FROZEN DESSERTS LEMON ICE CREAM 3 pints thin cream Grated rind of 1 lemon 1 pound sugar Juice of 2 lemons Dissolve the sugar in the cream, reserving about one fourth of it to mix with the lemon. The lemon must not be added until just before the cream is put in the freezer. PINEAPPLE ICE CREAM 3 pints thin cream Vz cup sugar 1 pint can grated pineapple Add the pineapple to the cream and sugar; let stand for one hour and freeze. STRAWBERRY ICE CREAM 3 pints thin cream 2 cups sugar 2 quarts berries Wash and hull the strawberries; sprinkle them with sugar and let them stand. Mash thoroughly; mix with the cream and freeze. PEACH ICE CREAM 3 pints thin cream 2 cups sugar 1 quart sliced peaches Cover the peaches with the sugar; let stand, mash and add to the cream and freeze. ORANGE ICE 2 cups sugar Juice of 5 or 6 oranges 1 quart water Juice of 2 lemons Grated rind of 2 oranges Boil the sugar and water for ten minutes; add the juice and rind and let stand until time to freeze. Strain and freeze. LEMON ICE 3 pints water 3 cups sugar Jtuce of 6 lemons Whites of 2 eggs Let the sugar and water boil together for ten minutes; add the lemon juice; strain and cool. When partly frozen add the beaten whites of the eggs. 235 FROZEN DESSERTS FamTtlFou? PINEAPPLE ICE 3 pints water 1 pineapple 1 pound sugar Juice of 2 lemons Whites of 2 eggs Boil the sugar and water; add the grated pineapple and lemon; strain through a fine sieve and freeze. When partly frozen add the whites of eggs well beaten. CURRANT ICE 2 cups sugar 3 cups currant juice 1 pint water Whites of 2 eggs 2 tablespoons powdered sugar Boil the sugar and water for fifteen minutes; when cool add the currant juice; strain and freeze. When nearly frozen add the whites of eggs beaten to a stiff froth with the powdered sugar. FROZEN CHERRIES 2 quarts pie cherries 2 pounds sugar 1 quart water Wash and stone the cherries ; cover them with the sugar and let stand one hour. Add the water and freeze. FROZEN STRAWBERRIES 1 quart strawberries Juice of 1 lemon 1 poimd sugar 1 quart water Wash, drain and mash the berries; cover them with the lemon and sugar and let stand for one hour. Add the water; stir until the sugar is dissolved, and freeze. FROZEN RASPBEKEaES Follow the recipe for frozen strawberries. FROZEN PEACHES Follow the recipe for frozen strawberries, substituting a quart of sliced peaches, preferably yellow ones, for the berries. 236 FROZEN DESSERTS The upper dessert. Black-eyed Susan, is made by filling the glass with chocolate and vaniua ice cream and decorating with almonds and a chocolate cream. The Meringue Glacee is filled with caramel ice cream and decorated with English walnuts and nasturtiums. Fi?mS?'o?Jo''ur ' FROZEN DESSERTS Family of Four GRAPE SHERBET 1 pint crape juice 1 cup sugar 1 quart cold milk Dissolve the sugar in rich grape juice; add the milk; mix thoroughly and freeze. LEMON SHERBET 1 quart milk iVz cup sugar Juice of 3 lemons

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