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Sherbet
From The new Kentucky home cook book, 1884
Serves 16
Any kind of water ice can be made in this way. Mrs. Julia Chenoweth.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 155. The excerpt below is the record exactly as published.
SHERBET. To six quarts of water add the juice of four lemons and four oranges, one can of pine-apple chopped fine, the whites of six eggs, and three pints of sugar. Beat the eggs to a stiff froth, then add part of the sugar, and beat well before mixing with the other. Mrs. Dr. Holtox. The New Kentucky Home Cook Book. 305 SHERBET. Take six fresh lemons, and squeeze out the juice; put the peelings on the fire in two quarts of water, and boil well ; strain the water in which they were boiled, add the lemon juice to it, and make lemonade very sour and then very sweet; to this add brandy and rum, about half a pint mixed — less rum than brandy
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Cook this with the app: pantry check, scaling, and the assistant.