Orange Sherbet
From The Memorial Hall cook book, 1919
For a pink sherbet, add cherry juice for color.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 61. The excerpt below is the record exactly as published.
Orange Sherbet Six oranges, juice only; 2 lemons, juice only; 1 qt. of water, 1 pt. of sugar, white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.