Sherbet, Turkish
From Cassell's dictionary of cookery, 1892
Serves 7
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 1786. The excerpt below is the record exactly as published.
Sherbet, Turkish (a wholesome and refreshing beverage). — Boil two pounds of loaf sugar with a pint and a haK of water to a clear syrup. Skim carefully, and pour it into a bowl. When cold, stir into it a pint and a half of strained lemon- juice and one quart of white veal stock
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