Sherbet Made from Left Overs
From Two hundred tested recipes, 1920
Presented as published in 1920. 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 Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 20. The excerpt below is the record exactly as published.
HERBET MADE FROM “LEFT OVERS” Three qts. water, 6 well beaten eggs, sugar to suit taste, 3 slices of chopped left over pineapple and the syrup from pineapple, juice of 2 lemons and grated rinds, left over maraschino cherries chopped up, also syrup from these; one left over orange
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