Sherbet
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 130. The excerpt below is the record exactly as published.
sherbet glasses. — Tested by Mrs. F. R. Bray. Rum Sauce for Ice Cream. — Pour two tablespoons of best Ja- maica rum over the well beaten yolk of one egg, very slowly, HOW WE COOK IN TENNESSEE. 227 GRAND PRIZE (The highest honor) Awarded to Flavoring Extracts At the ST. LOUIS EXPOSITION. For sale by all representative grocers beating hard all the time ; add one cup of powdered sugar and the stiffly beaten white of egg. Serve at once.— Tennessee Cook Book. Pistachio Sauce. — One cupful thick cream, one-third cup sugar, with pistachio flavoring whipped solid through; blanch and chop half cup pistachio nuts ; serve ice cream in sherbet cup, with sauce on top and sprinkle with nuts. The whipped cream may be tinted a delicate green. — Mrs. Heibick. Chocolate Sundays. — Take two squares of Baker's chocolate, two cups sugar, one cup sweet milk; let all cook till thick, as for icing, in a double boiler, and keep it in tepid water until ready to serve ; as you serve each plate of cream pour over it a tablespoon of the chocolate ; serve with vanilla cream. Chocolate Sauce. — For the sauce melt one ounce Baker's chocolate in half cup hot water, add one cup sugar, and when it 228 HOW WE COOK IN TENNESSEE. boils pour over it half cup whipped cream or plain cream. Serve at once. Put the sauce around the cream and not over it. Sherry Ice Cream. — Make plain ice cream and add sherry to taste when it has begun to freeze. Strawberry Sauce for Cream. — Boil one cupful strawberry juice with one cup sugar; cool and add one teaspoon of lemon juice. Serve ice cold. Lemon or Orange Syrup. — One and one-half cups white sugar to each pint of juice. Add some peel, and boil ten minutes, then strain and cook. It makes a fine beverage, and is useful for flavoring pies and puddings. Hot Chocolate Sauce. — One tablespoonful butter melted; one and one-half squares chocolate ; when melted together add one cup sugar, one-third cup boiling water, salt. Boil fifteen minutes and flavor with vanilla, Serve with ice cream. — Mrs. Madison. Sherbet. — Make one quart lemonade with three lemons; when nearly frozen add one pint of cream
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