Lemon Sherbet
From The household (of the Detroit free press), 1886
Serves 5
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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 427. The excerpt below is the record exactly as published.
LEMON SHERBET. Scald one quart of milk with one pound sugar and rind of two lemons. Strain, and when cool, put in freezer and beat light. When partially frozen, add beaten whites of three eggs, with juice of four lemons, one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.