Lemon Sherbet

Ingredients

• three cups of boiling water
• two cups of sugar
• one tablespoon of gelatine
• one cup of lemon juice
• the beaten yolk of one egg

Method

1. 1

   Pour boiling water over sugar and soaked gelatine, stir until dissolved.

2. 2

   When cool, add beaten egg yolk and lemon juice, mix thoroughly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.

Lemon Sherbet The juice of six lemons, one quart cold water, two cups sugar; when half frozen add the beaten whites of two eggs, and freeze until done. This makes quite an improvement in Lemon Sherbet. Orange Sherbet may be made in the same way by using the juice of six oranges. Lemon Sherbet made with Milk One quart milk, one cup sugar; when half frozen add juice of three lemons, and freeze until done. Orange Sherbet may be made same way. Peach Ice Cream To one can of peaches, add one and a half cups sugar, two teaspoons wine, or brandy; cut the peaches small and freeze until half done; then add one quart whipped cream, and freeze. These recipes do not require heating or cooking before being made. Frozen Fruit This can be made from any kind of canned fruit by freezing juice and fruit, adding a little plain or whipped cream, with sugar to suit taste. Ice Cream Dissolve in one quart cream, six ounces powdered sugar, flavor as you wish. No boiling of the cream is necessary. It should be as thick as coffee. Freeze. Coffee Cafa Moza Dissolve one tablespoon of gelatine and one half cup of sugar in one half cup of strong coffee by heating all together. Allow it to cool. Whip three-fourths pint of cream, add the above mixture, and mix thoroughly with the beater. Pour into vessel and pack. Pineapple Whip Dissolve one tablespoon of gelatine and one half cup of sugar in one half can of grated pineapple by bringing all to a boil. After it is cooled, whip three-fourths of a pint of cream add the mixture to the cream and mix thoroughly with the beater. Put in vessel and pack. 6 96 The Toronto Cook Book How to make Rich Smooth Ice Cream Can be made by whipping one quart cream, one and a half cups sugar, flavoring to suit taste ; freeze. Maple Mousse Whip three-fourths pint of thick cream. Add sufficient thick maple syrup to sweeten and flavor. Freeze for two hours. Lemon Sherbet Pour three cups of boiling water on two cups of sugar and one tablespoon of gelatine which has been soaked in warm water, and stir until dissolved. When it is cool, add the beaten yolk of one egg. When the above is thoroughly mixed, add one cup of lemon juice

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