Turkish Sherbet
From The thorough good cook, 1895
Serves 8
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 237. The excerpt below is the record exactly as published.
Turkish Sherbet. Boil two pounds of loaf-sugar with a pint and a half of water to a clear syrup. Skim carefully, and pour it into a bowl. When cold, stir it into a pint and a half of strained lemon-juice, and one quart of white veal stock
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