Turkish Sherbet
From High living, 1904
Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 31. The excerpt below is the record exactly as published.
TURKISH SHERBET — Boil two cupfuls of granulated sugar with three-fourths of a pint of water to a clear syrup ; skim carefully, and when cold stir into it three-fourths of a pint of lemon juice and one cupful of clear white stock
Cook this with the app: pantry check, scaling, and the assistant.