Lemon Sherbet
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 329. The excerpt below is the record exactly as published.
2 cups of sugar, and 8 cups of cold water. Soak 1 tablesj)oon of gelatine in 2 tablespoons of cold water, then add 2 tablespoons of boiling water and when thoroughly dissolved strain and mix with the strawberry juice and sugar; then freeze. In winter strawberry shrub rnay be used in place of the juice and it will be nearly as good, but it should be colored with a little cochineal. Other fruit juices can be used instead of the strawberry, and thus a variety produced. GINGER SHERBET. — Make and freeze a lemon water ice; stir into it 4 oz. of preserved ginger cut into small pieces, and 2 table- spoons of the ginger syru^), and pack down. LEMON SHERBET — Take 4 cups water, 2- cups of sugar, juice of 6 lemons, and 1 tablespoon of gelatine
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