Peach Sherbet

Ingredients

• 1 teasp clear granulated gelatin
• 2 tablesp cold water
• l^^ cups mashed peach pulp
• the juice of 1 lemon
• and 2 oranges

Method

1. 1

   Soak gelatin in cold water and stir until dissolved.

2. 2

   Let it cool, then add mashed peach pulp and the juices of lemon and oranges.

3. 3

   Freeze.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 138. The excerpt below is the record exactly as published.

2 tablesp cold water, and stir until dissolved. Let get cold, and then add l^^ cups mashed peach pulp (fully ripe peaches mashed through a sieve), and the juice of 1 lemon and 2 oranges. Freeze. Coflfee Sherbet To y2 or % cup finely ground coffee add 1 beaten egg and the crushed shell, then stir in V2 cup cold water, and when GRAPE SHERBET AND ICE CREAM 207 well mixed, add 6 cups boiling water and let boil 2 or 3 min- utes, but no longer, then add 2 teasp clear granulated gela- tine soaked in 2 tablesp cold water, and stir till dissolved, then strain through cheese cloth wrung out of hot water. Add to the strained liquid l^^ cups sugar, and when dissolved and cold, freeze. Serve in glass cups, each one topped off with a spoonful of whipped cream. Grape Sherbet To 1 pt sugar add 1 qt water and boil 20 minutes, then add 1 teasp clear granulated gelatin

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