Orange Sherbet

Name: Orange Sherbet
Ingredients: six oranges peeled and grated; juice of two lemons; two and one-half cups of sugar; one package of orange Jell-O; one pint of water; one and one-half pints of thick cream

From Trinity cook book, 1925

Fills a three quart freezer.

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 46. The excerpt below is the record exactly as published.

ORANGE SHERBET Peel six oranges and grate, remove seeds, add juice of two lemons, and two and one-half cups of sugar. Dissolve one package of orange Jell-0 in one pint of water, stir altogether thoroughly, then put in freezer and when it begins to freeze add one and one-half pints of thick cream

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