Lemon Sherbet
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 19. The excerpt below is the record exactly as published.
Lemon Sherbet i. Two quarts cold water, two pounds sugar, boiled together twenty-five minutes, two table- spoons gelatine soaked in some of the water and sugar meanwhile. After the water and sugar are taken off add the gelatine, strained, and when the whole is quite cold put in juice of six lemons; add two or three eggs beaten to a froth
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