Sherbet

Ingredients

• 1 quart of water
• 3 lemons
• 2 teacups of sugar
• 3 eggs

Method

1. 1

   Cook sugar to candy, stir into egg whites, season, and freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 49. The excerpt below is the record exactly as published.

Sherbets CHAMPAGNE ICE Make a syrup of 1 pound sugar, 1 quart water, and add juice of 3 oranges and 1 lemon. Boil a few minutes and strain into the freezer. When it begins to thicken, flavor with a small bottle of champagne. CRANBERRY PUNCH Mrs. Henry C. Buckner 3 pints of cranberries, 6 lemons. Make quite sweet. Boil cranberries in ^ gallon of water till tender. Strain through a sieve to get all the pulp, holding back the skins. Add the lemon juice and make as sweet as you would sherbet. Put in freezer and THE BLUE GRASS COOK BOOK freeze well. Then take 1 wineglassful of fine whisky, ^ wineglass of old Jamaica rum, and beat in thoroughly, and pack in freezer till ready to serve. CREME DE MENTHE PUNCH Mrs. Henry C. Buckner Make a nice lemon sherbet or ice and freeze till firm. Add ^ pint of creme de mint, ^ wineglass of Jamaica rum. And turn dasher rapidly a few times. When ready to serve, decorate with creme de mint cherries. FROZEN EGG-NOG Mrs. Henry C. Btickner Yolks of 12 eggs, 1 pound of sugar, 1 pint of brandy, 1 pint of Jamaica rum, 1 gallon of cream. Beat the yolks very light and add the sugar, then the whipped cream. Freeze till firm, and then 184 ICES AND PUNCHES add the brandy and rum, and turn freezer rapidly a few times to mix well. Ready to serve. GRAPE ICE Mrs. Simms 1 quart of juice from fresh grapes, 4 lemons, juice only, 1 tablespoon of gelatine, dissolved in water. Sweeten to taste. Mix well and freeze. MADEIRA ICE 1 quart Madeira wine, 1 pint water, ^ pound sugar, Juice of 1 lemon. Make a syrup of sugar and water and add lemon juice. When cool, strain and put in freezer. When it begins to thicken, add 1 quart Madeira wine and freeze hard. 185 THE BLUE GRASS COOK BOOK ORANGE ICE Miss Annie Lyle 6 oranges, 2 lemons, 1 quart of water, 1 pint sugar. Squeeze the fruit, being careful to remove the seed. Boil the water and pour over the sugar. When dissolved, let the water stand on the fruit for ^ hour. Strain and mix with the juice and freeze. This will make 2 quarts. RASPBERRY ICE Take enough berries to make a quart of juice. Add juice of 3 lemons and 1 pound sugar. Pour over 1 quart boiling water and let it stand 1 hour, and then strain into freezer and freeze hard. ROMAN PUNCH Make a strong lemonade, about a quart, and put in freezer. Wlien half frozen, add whites of 4 eggs, well beaten, and 1 glass of Jamaica rum, juice of 3 oranges, and a small glass of champagne, if preferred, and freeze hard. 186 ICES AND PUNCHES SHERBET Miss Mary Bashford 1 quart of water 3 lemons, 2 teacups of sugar, 3 eggs

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