Sherbet

Ingredients

• 9 Seville oranges
• 3 lemons
• a gallon of water
• 3 lbs. of the finest sugar
• 4 large lemons
• 6 quarts of water
• 3 lbs. of sugar
• 6 lbs. of Malaga raisins
• 1 lb. of fine sugar

Method

1. 1

   Grate the yellow rinds of the oranges and lemons, put into water with sugar, boil to a candy.

2. 2

   Add juice and pulp, stir until almost cold.

3. 3

   For the second method, boil lemon peels in water, add sugar, cool, and strain.

4. 4

   For the third method, mix water, raisins, and lemons, stir for 3 days, drain, and bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 449. The excerpt below is the record exactly as published.

9 Seville oranges, and 3 lemons ; grate off the yellow rinds, and put the raspings into a gallon of water, and 3 lbs. of the finest sugar ; boil to a candy. Take off the fire, and put into the juice the pulp of the above, and stir till it is almost cold. Put into bottles for use. 2. Pare 4 large lemons, and boil tho peels in 6 quarts of water, and a little SHE 358 SHR bruised ginger. Boil 15 minutes ; then. add 3 lbs. of sugar ; and when it is cold, put in the juice of the lemon, and strain. 3. Take la quarts of water, and 6 lbs. of Malaga raisins ; slice 6 lemons Into it, with 1 lb. of fine sugar ; put them all together into an earthen pan ; stir three times a day for 3 days. Take them out and drain in a flannel bag. Bottle, but do not fill the bottles too full, lest they burst. It will be ready in a fortnight. SHERBET

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