Lemon Sherbet

Ingredients

• two teaspoons of gelatine
• two tablespoons of sugar
• half a cup of water
• one tablespoon of lemon juice
• one cup of liquid

Method

1. 1

   Prepare a syrup using the same proportions as in Lemon Ice but make enough to serve the whole class.

2. 2

   Soak gelatine in cold water while syrup is cooking.

3. 3

   Pour hot syrup over gelatine, add lemon, and strain.

4. 4

   Grated lemon peel may be added.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 47. The excerpt below is the record exactly as published.

two tablespoons of sugar to one-half cup of water. Pour into four test tubes. Prepare bowls as in (1) and insert one of the test tubes in each. Compare the time required to freeze, and the textures of the frozen syrups. Which freezing mixture will you use to freeze an ice or a sherbet ? 3. Insert in a freezing mixture of one part of salt to seven parts of ice test tubes containing : a. a tablespoon of water. b. a tablespoon of water and a saltspoon of ground spice. c. a tablespoon of syrup (one part sugar to four parts of water). d. a tablespoon of syrup (one part sugar to one part of water). e. a tablespoon of stiffly beaten white of egg. Notice the time necessary to freeze and the texture of each. Take the temperature of each when frozen. What is the effect of suspended and dissolved sub- stances on the freezing point of water ? B. PREPARE LEMON ICE. Boil two tablespoons of sugar with half a cup of water to make a syrup. Add one tablespoon of lemon juice. Cool, pour into a tin measuring cup or similar container, cover, and surround with ice and salt. (What proportion will you use ?) Stir while freezing. C. Class Work. PREPARE LEMON SHERBET. Prepare a syrup, using the same proportions as in (B) but make enough to serve the whole class. Freeze in a regular freezer. 1. Use two teaspoons of gelatine

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