Sherbet

Ingredients

• One quart sweet milk
• one cup sugar
• two lemons or oranges
• two egg whites

Method

1. 1

   Put milk, sugar, and juice of both lemons and rind of one lemon in freezing tray and leave until it congeals.

2. 2

   Then whip egg whites, not very stiff, and add to congealed mixture—return to tray and freeze hard.

As published

This recipe was extracted from Natchez recipes (1900), page 14. The excerpt below is the record exactly as published.

sherbet glasses with cherry. MACAROON BISQUE One cup heavy cream, powdered sugar, one-half teaspoon vanilla. Six crumbled macaroons. Cherries and macaroons for garnishing. Whip the cream stiff and flavor it by folding the sugar, vanilla and broken macaroons m light- ly. Pile into sherbet glasses and decorate with macaroons and a cherry. WINE JELLY Three cups sugar, one pint of wine (pale Sherry or white wine), one cup cold water, one package Knox gelatine, juice of two lemons and grated peel of one lemon, one quart boiling water, one pinch of cinnamon ( optional ) . Soak gelatine in cold water one hour, add to sugar, lemon, and cinnamon if used. Pour over all a quart of boiling water and stir until gelatine is thorough- ly dissolved. Put in the wine, strain all ingredients through a double flannel bag without squeezing. Wet molds with cold water and set the jelly in mold to cool and harden. The juice of two oranges and the grated peel of one orange can be used if part of the water is left out. Mrs. Gerard Brandon, Sr. 23 -DESSERTS- SHERBET One quart sweet milk, one cup sugar, two lemons or oranges (juice and rind), two egg whites

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