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Persian Sherbet, as Sold in the Shops
From Cassell's dictionary of cookery, 1892
Serves 10
Keep the powder in a closely-stoppered bottle.
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, as Sold in the Shops. — Mix two ounces of bicarbonate of soda with two ounces of tartaric acid, and four oimces of powdered loaf sugar. Flavour the mixture with thirty drops of the essence of lemon, and add two or three drops of any sHght perfume
Cook this with the app: pantry check, scaling, and the assistant.