Sherbet, Ice
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a pint and a half of ice.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1785. The excerpt below is the record exactly as published.
Sherbet, Ice.— Take half a pound of re- fined sugar in kmips ; rub these upon the rind of three lemons until the yellow part is rubbed off. Put the sugar into a bowl, and strain over it the juice of two oranges and of the lemons. Add a pint of cold spring water
Cook this with the app: pantry check, scaling, and the assistant.