Mint Sherbet
From The home cook book, 1905
Serves 3
You may omit the brandy and sherry and soak the mint in strong lemon water.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 142. The excerpt below is the record exactly as published.
MINT SHERBET Soak a handful of fresh mint for at least an hour in a cup filled with brandy and sherry in equal parts. Strain. Add two teaspoons of dissolved gelatine, the whites of four eggs beaten stiff, and a syrup made of three cups of water and two cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.