Orange Cream Sherbet

Ingredients

• 2 cups boiling water
• 1½ cups orange juice
• 1 pint heavy cream
• Grated rind 2 oranges
• ½ cup sugar
• ½ cup lemon juice
• 2 eggs
• Few grains salt

Method

1. 1

   Dissolve sugar in boiling water, add orange rind, lemon juice, and orange juice.

2. 2

   Freeze to a mush.

3. 3

   Beat cream until stiff, add sugar and salt.

4. 4

   Beat yolks until thick, combine with whites, and add to frozen mixture.

5. 5

   Continue freezing.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 57. The excerpt below is the record exactly as published.

ORANGE CREAM SHERBET. 2 cups boiling water 14 cups orange juice 1} cups sugar 1 pint heavy cream Grated rind 2 oranges $ cup sugar £ cup lemon juice 2 eggs Few grains salt Dissolve sugar in boiling water, add orange rind, lemon juice and orange juice. Turn into freezer and freeze toa mush. Beat cream until stiff and add sugar and salt. Separate yolks from whites of eggs, beat yolks until thick and lemon colored and whites until stiff, and add to cream. Turn into frozen mixture, and continue the freezing. CHOCOLATE PETITS FOURS. 3 eggs 3 squares melted chocolate } cup butter 1 cup stale bread crumbs 4 cup sugar

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