Raspberry Sherbet
From The Cook County cook book, 1912
Serves 1
Many prefer to use 1 cup of currant juice instead of lemon juice.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 386. The excerpt below is the record exactly as published.
RASPBERRY SHERBET.— Boil 1 pt. of sugar and 1^ pts. water together for 20 minutes, then add the juice of 2 lemons and 1^2 pts. raspberry juice
Cook this with the app: pantry check, scaling, and the assistant.