Strawberry Sherbet

Ingredients

• Strawberries, 1 pint
• Sugar, ½ cup
• Lemon juice, ¼ cup
• Water, 1 cup
• Sirup, 1 pint
• Egg whites, 3

Method

1. 1

   Pick over and wash the berries, cover with the sugar, and mash well; allow to stand for an hour or so, then pass through a coarse colander; add the water, and force through a coarse cloth or fine wire strainer, until nothing but the seeds are left; put in the lemon juice and sirup, and freeze until well coagulated; then add the beaten egg whites.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 83. The excerpt below is the record exactly as published.

Sugar, 1 cup. "Water, 4 cups. Place the water and sugar in a stew-pan, and bring to a boil ; as the scum rises, skim it off. When the fluid boils, 334 VEGETAEIAN COOK BOOK remove, strain, and cool. This sirup can be prepared m quantity and be bottled up ready for use. This same sirup may be served as a sauce for baked apples and other desserts. LEMiON SHERBET Lemons, 5. Sugar, 1 cup. Egg whites, 3. "Water, 1 quart. Add the sugar to the water, and bring to a boil. Re- move from the stove, cool, and add the lemon juice, and part of the grated rinds if desired. Pour into the freezer, and freeze until well coagulated. Then add the beaten egg whites, and finish freezing. STRAWBERRY SHERBET Strawberries, 1 pint. Sugar, % cup. Lemon juice, 14 cup. Water, 1 cup. Sirup, 1 pint. Egg whites, 3, Pick over and wash the berries, cover with the sugar, and mash well; allow to stand for an hour or so, then pass through a coarse colander; add the water, and force through a coarse cloth or fine wire strainer, until nothing but the seeds are left; put in the lemon juice and sirup, and freeze until well coagulated; then add the beaten egg whites. lOES AND SHERBETS 335 CEANBBRRT SHERBET Cranberry sauce, 1 cup. Sirup, 2 cups. Egg whites, 2. Proceed as for strawberry sherbet, JELLY SHERBET Jelly, 1/^ cup. Water, 1 pint. Lemon juice, 1 tablespoon. Egg whites, 2. Place the jelly and the water in a stew-pan, set on the stove, and bring to a boil to dissolve the jelly. Remove, and add the lemon juice; cool, strain, and freeze, adding the beaten whites when the sherbet is nearly frozen. The flavor and kind of jelly will alter the proportions of water and lemon juice. APPLE WALNUT SNOW Strained apple sauce, 2 cups. Sugar, % cup. Water, 1 pint. Lemon juice, 2 tablespoons. Egg whites, 2. Walnut meal, y^ cup. Prepare as for apple snow, adding the beaten ^^g whites and wabiut meal after the mixture has begun to freeze. The nut meal may be obtained by sifting chopped or ground nuts through a flour sieve. 336 VEGETARIAN COOK BOOK PRUNE SHERBET Prune juice, 1 cup. Prune pulp, 1 cup. Sirup, 1 pint. Egg whites, 2. Stew prunes as for prune sauce; strain off the juice, and force the prunes through a fine colander. Whisk up the egg whites slightly with a little of the liquid, mix all together, and freeze. It will be noticed that a different procedure is adopted for adding the egg whites than in some of the other sherbets. This is not necessary, but is done to suggest an- other of the various methods that may be followed. PEACH SHERBET Peaches, stewed, 1 pint. Sirup, 1 pint. Egg whites, 2, Press stewed peaches, dried or fresh, through a fine sieve; add the sirup, and freeze, adding the beaten egg whites as for other sherbets. MRS. FULTON'S FAVORITE Lemon juice, % cup

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