Lemon Sherbet
From Cooking for profit, 1886
Serves 3
The scalding draws the flavor of the lemon; it should never be boiled.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 78. The excerpt below is the record exactly as published.
Lemon Sherbet. 2 lemons. IJ cups sugar — 12 oz. 3 cups water. 2 whites of effgs. Grate the rinds of the lemons into a bowl and squeeze in the juice. Make a boiling syrup of the sugar and half the water and pour it hot to the lemon zest and juice and let remain so till cold. Then add the rest of the water, strain the lemonade into a freezer, freeze as usual, and at last add the whites whip- ped to a firm froth, beat and freeze again The scalding draws the flavor of the lemon; it should never, however, be boiled and fewer lemons should be used when they are large. The sherbet is perfectly white. Cost — lemons 5, sugar 7, whites of eggs 3; 15c — ice and salt 15 — 30 cents for 3 pints (if thoroughly frozen and beaten) or 12 plates; or 2 or 3 cents each. 231— Orange Sherbet 2 or 3 oranges — according to size. 3 cups water. ^ 1 large cup sugar. 1 lemon — juice only. 2 whites of eggs
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