White-Cherry Sherbert

Ingredients

• 4 breakfast-cupfuls of ripe white Cherries
• 1 teacupful of sugar
• 1 breakfast-cupful of water
• the whites of two eggs

Method

1. 1

   Remove stones from cherries, pound and strain juice.

2. 2

   Boil pulp with sugar and water, strain, and add to juice.

3. 3

   Cool, add whipped egg whites, and freeze.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 299. The excerpt below is the record exactly as published.

White-Cherry Sherbert. — Remove the stones from 4 break- fast-cupfuls of ripe white Cherries, put them into a mortar, pound well so as to break the stones, and strain the juice into a freezer. Put the pulp into a saucepan with 1 teacupful of sugar and 1 breakfast- cupful of water, and boil for a few minutes to extract the flavour from the kernels ; rub the whole through a sieve into another saucepan, and add 1 breakfast- cupful each of sugar and water. Boil for a minute or two, let the mixture cool, pour it into the freezer with the juice, add the whites of two eggs

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