Persian Sherbet (a refreshing summer beverage)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for two or three persons. Probable cost: 4d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1156. The excerpt below is the record exactly as published.
Persian Sherbet (a refreshing summer beverage). — Boil six or eight stalks of green rhubarb and a quarter of a pound of raisins or figs, cut into slices, in three pints of water. When the liquid has boiled gently for half an hour, strain it through muslin, and stir into it as much lemon or orange sjTup as is agreeable to the taste, and a few di-ops of rose water or orange-fiower wate
Cook this with the app: pantry check, scaling, and the assistant.