Sherbet

Ingredients

• 1 pint of fruit juice
• 1 pint of sugar
• 1 pint of water
• 1 tablespoonful of Knox's gelatine

Method

1. 1

   Dissolve gelatine in water, mix with fruit juice and sugar, freeze like cream.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 31. The excerpt below is the record exactly as published.

SHERBET. One quart of milk, i pint of sugar, juice of 4 lem- ons, or a pint of mashed strawberries. Put milk in freezer, freeze 20 minutes, stir in sugar and fruit juice; freeze. Mrs. W. H. French. ICE CREAM. Heat I quart of milk to boiling, add 2 heaping tablespoonfuls of corn starch, wet with cold milk and cook until thick. When cool add i quart of cream, 2 cups of sugar and flavoring. Mrs. W. E. Ritchie. EMMA HARDY'S RECIPE FOR ICE CREAM. Two quarts of cream, 2 cups of sugar, 2 eggs, whites and yolks beaten separately, i tablespoonful of flavoring. Boil one cup of the cream, dissolve i teaspoon- ful of Bermuda arrowroot in a little cold milk and stir it into the hot cream. Thicken, remove from the fire and stir it into the cold cream, add sugar and flavoring and the beaten yolks. Strain and put into freezer. Do not turn the crank for 15 minutes, then stir in the beaten whites and beat the whole well. Remove the dasher and set aside for 2 hours. At the end of an hour loosen A. N.Warner& Go.l Imms. DESSERTS. 87 the cream from the sides and beat again. In making chocolate cream, omit the arrowroot. In making straw- berry, omit the yolks of the eggs, use i quart of cream, and when partly frozen add i quart of strawberry juice. Apple sauce strained and the beaten whites of eggs and sugar added is delicious. SHERBET. One pint of fruit juice, i pint of sugar, i pint of water in which i tablespoonful of Knox's gelatine

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