Turkish Sherbet
From 365 desserts, 1900
Presented as published in 1900. 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 365 desserts (1900) by Harriet Schuyler Nelson, page 25. The excerpt below is the record exactly as published.
Turkish Sherbet. Boil 2 cups of granulated sugar with ^ of a pt. of water to a clear syrup • skim care- fully, and when cold stir into it % of a pt. of strained lemon juice and one cup of clear white stock
Cook this with the app: pantry check, scaling, and the assistant.