Sherbet

Name: Sherbet
Yield: 12 servings
Ingredients: To six quarts of water; the juice of four lemons; and four oranges; one can of pine-apple chopped fine; the whites of six eggs; and three pints of sugar

From The new Kentucky home cook book, 1884

Serves 12

Mrs. Dr. Holtox

Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 155. The excerpt below is the record exactly as published.

SHERBET. To six quarts of water add the juice of four lemons and four oranges, one can of pine-apple chopped fine, the whites of six eggs, and three pints of sugar

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