Sherbet
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 63. The excerpt below is the record exactly as published.
Sherbet—-This is water ice with gelatine or white of egg added. Use 1 beaten egg white to 1 quart liquid, and stir in when water ice mixture is partly frozen. Or use 1 teaspoon to 1 tablespoon gelatine for a quart ot liquid
Cook this with the app: pantry check, scaling, and the assistant.