Mint Sherbet

Name: Mint Sherbet
Yield: 3 servings
Ingredients: One quart of water; one pound of sugar; Add the juice of two lemons; the leaves from two dozen stalks of mint; The well-beaten white of an egg

From The Twin-city housewife, 1920

Serves 3

Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 49. The excerpt below is the record exactly as published.

Mint Sherbet One quart of water, one pound of sugar. Stir until sugar is dis- solved and cook five minutes after it begins to boil. Add the juice of two lemons, and the leaves from two dozen stalks of mint, chopped fine and mashed to a pulp. Freeze. The well-beaten white of an egg

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