Lemon Sherbet No. 2

Name: Lemon Sherbet No. 2
Yield: 5 servings
Ingredients: the yellow rind of three lemons; the juice of six lemons; one pound of powdered sugar; one-half gallon of water; the whites of five eggs; two tablespoonfuls of pulverized white sugar

From The national course in home economics, 1917

Serves 5

Resembles a dish of snow.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 230. The excerpt below is the record exactly as published.

LEHON SHERBET— No. 2. Rub the yellow rind of three lemons with lumps of sugar, to get the flavor. Press the juice of six lemons and remove all the seeds. Put the sugar and juice with one pound of powdered sugar into one-half gallon of water. Beat to a stiff froth the whites of five eggs, stirring in two table- spoonfuls of pulverized white sug

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