Raspberry and Currant Sherbet
From Vegetarian cookery, 1891
Serves 20
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 143. The excerpt below is the record exactly as published.
Raspberry and Currant Sherbet. To two quarts of currant and raspberry-juice, when strained, add seven pomids of broken loaf sugar, and six quarts of cold water ; when the sugar is dissolved, cover, and let it remain till the following day ; then clear it off into a large stone jar with quarter of an ounce of isinglass
Cook this with the app: pantry check, scaling, and the assistant.