Turkish Sherbet
From The national course in home economics, 1917
Serves 7
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 230. The excerpt below is the record exactly as published.
TURKISH SHERBET. Boil two pounds of loaf sugar with one and one-half pints of water tc a clear syrup. Skim carefully and pour it into a bowl. When cold stir into it one and one-half pints of strained lemon juice and one quart of white veal stock
Cook this with the app: pantry check, scaling, and the assistant.