Sherbets

Ingredients

• One teaspoonful of Knox's Sparkling Gelatine
• one-quarter cup of cold water
• one quart of water
• one pint of sugar
• one pint of orange, grape, pineapple, peach or strawberry juice
• one-quarter cup of lemon juice

Method

1. 1

   Soften the gelatine in the fourth of a cup of cold water five minutes and add to the quart of water and pint of sugar after boiling together twenty minutes; strain and when cold add the fruit juice and freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.

Sherbets. — One teaspoonful of Knox's Sparkling Gelatine, one-quarter cup of cold water, one quart water, one pint of sugar, one pint of orange, grape, pineapple, peach or straw- berry juice, one-quarter cup of lemon juice. For lemon sherbet, one cup of lemon juice. Soften the gelatine in the fourth of a cup of cold water five minutes and add to the quart of water HOW WE COOK IN TENNESSEE. 229 and pint of sugar after boiling together twenty minutes ; strain and when cold add the fruit juice and freeze. Milk Sherbet (Lemon). — One teaspoonful of Knox's Sparkl- ing Gelatine, one quart of milk, one and one-half cups of sugar, juice of four lemons. Soften the gelatine five minutes in half a cup of milk, dissolve over hot water and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing — and when thoroughly chilled add the lemon juice and sugar stirred together. Freeze as usual. Milk Sherbet. — Juice of seven lemons, strain and add two cups sugar. Let stand one hour. Put into freezer half gallon milk and half cup sugar; when this begins to freeze add lemon syrup. Lemon Sherbet. — Two quarts water, four large lemons, one and one-half pounds sugar, whites of six eggs ; beat some of the sugar with the whites of eggs and mix with the lemonade when it begins to freeze. One quart of milk may be added, and if so, add extra cup sugar; one can of pineapple is an im- provement. Lemon Sherbet. — Five lemons, three cups of sugar, half gal- lon sweet milk, one pint of cream, four eggs (whites). Squeeze juice out of lemons and put rinds with juice. Boil sugar as for icing and pour over the juice of lemons. Let stand until cool. Boil sweet milk and add one and one-half tablespoons of sifted flour just before taking off; let this cool; then pour milk into freezer ; then the juice ; then the beaten whites of eggs, and then the cream. Frozen Mint. — Juice six lemons, one large orange, one quart water, two cups sugar, add essence of peppermint or fresh mint, stir and freeze. Nice as a last course after coffee. Mint Ice. — Boil together one gallon of water and seven cups of sugar ; wash thoroughly a bunch of fresh mint and put into the boiling water and let remain until it colors the water, then remove mint from water. Set aside to cool. Add the juice' of 230 HOW WE COOK IN TENNESSEE. ten large juicy lemons. Strain and freeze. This will serve twenty-five or thirty people, using small sherbet glasses. — Mrs. W. E. Dunaway. Mint Sherbet. — Make a quart of lemon ice. Color green with the leaf green coloring. Just before it begins to freeze add three teaspoonfuls of extract of mint. — Mrs. W. S.Keller. Grape Sherbet. — Lay a square of cheese cloth over a large bowl; drop in two pounds of ripe Concord grapes and mash with a wooden masher; after squeezing out all the juice, add an equal amount of water, juice of two lemons and a pound or more of sugar. Freeze. Grape Sherbet. — Boil one pound of sugar and one quart of water

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