Raspberry Sherbet

Ingredients

• 3 boxes raspberries crushed and juice strained
• 0.5 pint water
• 3 cups sugar boiled together
• 0.5 pint cream whipped

Method

1. 1

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 55. The excerpt below is the record exactly as published.

. 1 pint cream, whipped very stiff. 4 yolks of eggs. 54 lb. sugar. 1 teaspoon vanilla. Beat eggs and sugar for fully 20 minutes. Then add the stiff cream, mix it well and put in mold. Pack it for 2I/2 hours. Mrs. Holt C. Wilson, Maple Mousse. Whip 1 pint of cream light and frothy. Beat the yolks of 4 eggs light. Put 1 cup of maple syrup into a saucepan. Stir in the beaten yolks and place on the fire. Stir until the mix- ture becomes hot and the eggs thicken the syrup. Take from the fire at once and stand in a dish of cold water. Beat, until it is light and cold, then gently mix with it the whipped cream and pack in ice and salt for several hours. Mrs. F. M. Warren. Peach Ice Cream. Heat 1 pint of milk but do not let it boil. Beat the yolks of 2 eggs with l]/2 cup sugar and add to the hot milk and let it thicken a little, stirring to keep it smooth. Add a pinch of salt. When cold add J/^ pint of cream and V/i cups of fresh peaches mashed to a pulp.. Freeze. DESSERTS AND ICES 143 Peppermint Ice Cream. Soak over night 1 lb. of red striped peppermint stick in a pint of thin cream. Before freezing add 1 pint of thick cream. The stick candy makes the cream a beautiful color. Mrs. ]. J. Morrow. German Vanilla Ice Cream. To 1 pint of cream take 1 whole vanilla bean, i/^ cup of sugar (more if you like it sweet), yolks of 3 eggs. Put your cream in double boiler and stir in well beaten yolks. Cut your bean in small pieces and pound this with lump sugar in mortar. Lift in cream and yolks and sugar. Stir gently. Don't let it boil, only let it thicken. Pour it into a bowl and stir gently until it is cooled. Put in mold, pack in ice and salt, and let it stand for 2J/2 hours. If you use more than a pint of cream, let it stand longer. Mrs. Richard Koehler. Plain Vanilla Ice Cream. 1 pint of thin cream. 1 pint of heavy cream. 1 cup of sugar. Flavor with vanilla bean. Freeze. This ice cream placed between two sheets of meringue makes a delicious dessert. Mrs, ]. J. Morrow. Apricot Water Ice. Boil 1 quart of water to 1 pint of sugar; remove scum. Put 1 can of apricots through a coarse sieve; grate or pound 5 or 6 bitter almonds; mix with pulp; add the juice, then the cold syrup and juice of j/2 ^ lemon. Freeze. M . H. S. Baltimore Cup. I pineapple cut in cubes. 3 oranges sliced. 4 peaches cut in pieces. !4 cup lemon juice. 144 PORTLAND WOMAN'S EXCHANGE COOK BOOK Chill. Serve raspberry sherbert in bottom of champagne glasses, pour over fruit mixture, garnish with raspberries. If preferred use shredded pineapple, bananas, preserved peaches (or pears) and lemon juice. Lemon Sherbet. One quart milk boiled with 1 cup sugar and rind of 1 lemon. Let cool. Put in freezer and when it begins to freeze add juice of 3 lemons. Mrs, Edward D. Kingsley. Raspberry Water Ice and Mousse in Mold. Make a syrup of 2 cups of sugar and I/2 cup of water. Take 2 boxes of raspberries, mash and put through a coarse sieve, then a fine one. Add the juice to the cooled syrup. Let the mixture stand 10 or 20 minutes in freezer before freezing. Mousse: Whip J/2 pint of cream until stiff, add 2 table- spoons pulverized sugar and vanilla or sherry to taste. Line melon mould with the ice and fill the center with the mousse. Pack in ice and salt for 4 or 5 hours. Mrs, E, C. Shevlin, Raspberry Sherbet. 3 boxes raspberries crushed and juice strained. J/2 pint water and 3 cups sugar boiled together

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