Sherbets

Ingredients

• 1 cup water
• 3/4 cup sugar
• 1/8 teaspoon salt
• 1 egg white
• 1 cup apricot pulp
• 1 banana, mashed
• 1 1/2 tablespoons lemon juice
• 1 orange juice & pulp

Method

1. 1

   Stir sugar and water over low heat until sugar is dissolved.

2. 2

   Boil rapidly 5 min.

3. 3

   Cool.

4. 4

   Add fruit (pulp, rind, juice).

5. 5

   Freeze to a mush.

6. 6

   Stir 2 or 3 times.

7. 7

   Add beaten egg white at mushy state.

8. 8

   Freeze until firm.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 24. The excerpt below is the record exactly as published.

1 cup water 2 lemons 1 cup sugar Dissolve Jello in 1 cup boiling water. Add milk in which sugar has been dissolves. Pour into freezing tray and when it has started to freeze add lemon juice and grated rind of lemon. : Mrs. W. H. Harrison. PINEAPPLE ICE 2 cups pineapple juice 14% cups sugar Juice and rind of 2 lemons 1 quart milk Mix all ingredients and freeze. (Non-fattening.) Mrs. Henry Griffin. THE WILLIAMSTON COOK BOOK 1g: PINEAPPLE SHERBET 34 cup sugar 1/3 cup water Cook until spins a thread. Pour over 2 egg whites (beaten well), add 14% cups pineapple juice and 1 cup crushed pineapple, 1 cup of whipped cream. Stir in about 1 hour. Mrs. H. L. Barnhill. LIME PINEAPPLE SHERBET 1 pkg. Lime Jello 1 can crushed pineapple 1c. boiling water 3 lemons 142 cups sugar tea ten ke Dissolve 1 pkg. lime Jello in 1 cup boiling water. Add sugar. Let cool. Add pineapple, juice of lemons, and milk. Put in freezing unit, and let stay until mixture becomes partially frozen. Then stir thoroughly by hand or beat slightly with electric mixer. Return to freezing unit. Mrs. Irving Margolis. SHERBETS (4 to 5 servings) Apricot Mixed Fruit Lemon 1 14% c water 1 c water 1 c water 34 c sugar 1 ec sugar 1 ec sugar 1/8 t salt % t salt 1/8 t salt 34 c apricot pulp 1 banana, mashed 1% ¢ lemon juice 4 th. lemon juice 4 tb. lemon juice grated rind of 1 lemon 1 egg white 1 orange. . juice & pulp 1 egg white 1 egg white Stir sugar and water over low heat until sugar is dissolved. Boil rap- idly 5 min. Cool. Add fruit (pulp, rind, juice). Freeze to a mush. Stir 2 or 3 times. Add beaten egg white at mushy state. Freeze until firm. Louise Griffin. FROZEN: PINEAPPLE TARTE 3 egg yolks 3 egg whites Dash of salt 2 tablespoons sugar 1% cup sugar 1 cup of heavy cream, whip- 1 nine-ounce can crushed ped pineapple, drained 2 cups vanilla wafer crumbs 2 tablespoons lemon juice Be

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