Lemon Sherbet
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 361. The excerpt below is the record exactly as published.
Lemon Sherbet. Use half a pint of lemon juice and the grated yellow rind of two lemons, one pint of sugar, and a scant quart of water
Cook this with the app: pantry check, scaling, and the assistant.