Lemon Sherbet

Ingredients

• the juice of 8 or 12 large
• 1 gal.
• Hlbs.
• the grated rind of 2.
• whites of 6.
• gelatine 1 oz.

Method

1. 1

   Squeeze lemon juice into water.

2. 2

   Grate rind for flavor.

3. 3

   Dissolve gelatine and mix with egg whites into the sherbet.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 100. The excerpt below is the record exactly as published.

Gklatine 1 oz. Lemons 2 Sugar li lbs. Whites of eggs 6 Lemon Sherbet. We are indebted to the East for this most refreshing of all delicacies during the burning heat of our American summers. Lemon is the fruit most commonly used for this purpose, and certainly the most appropriate. The simplest way of making is the best. When the lemons are fine and juicy, eight will be enough to flavor a gallon of water. Rub the lemons till very soft ; squeeze out the juice, and strain it into the water. A little flavor of the rind imparts richness, and may be given by grating immediately into the lemonade, or by peeling very thin VIRGINIA COOKERY-BOOK. 211^ the rinds of two for a gallon, and boiling them well in a pint of the water set aside for your gallon of sherbet. It should be strained after boiling five minutes ; an ounce of gelatine, dissolved thoroughly and beaten into the sher- bet with the stiff foam from six whites of eggs, is said to prevent sherbet melting rapidly when taken from the freezer and exposed to the air. Lemons. . Juice of 8 or 12 large. Water ... 1 gal. Sugar Hlbs. Lemons . . The grated rind of 2. Eggs Whites of 6.

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