Sherbet
From Lessons in cooking through preparation of meals, 1912
Serves 2
Standing improves the flavor of frozen desserts.
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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 164. The excerpt below is the record exactly as published.
the juice of 2 lemons, % c sugar and i c of boiling water. When cooled add slowly i pt. of milk. Turn into 298 LESSONS IN COOKING a freezer, pack with salt and crushed ice, i part of the former to 2 of the latter, and freeze. Preparing the Meal Immediately after lunch put the meat on to cook; then make and freeze the sherbet
Cook this with the app: pantry check, scaling, and the assistant.