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Blackberry Sherbet

A historical recipe from Modern American Drinks, by George J. Kappeler (1895).

A historical recipe

Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks, by George J. Kappeler (1895). Project Gutenberg eBook #61065.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Modern American Drinks, by George J. Kappeler (1895). Digitised by Project Gutenberg, eBook #61065 (https://www.gutenberg.org/ebooks/61065). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. One quart of ripe berries or enough to make one pint of juice, one pint of fine sugar, the juice of one lemon.
  2. Mash the berries, add the sugar, and after the sugar is dissolved add the water and lemon-juice.
  3. Press through a fine cheesecloth or sieve, and freeze.
  4. Cherry Sherbet.
  5. One pound of fine sugar, one pint fruit juice, one pint boiling water.
  6. Mash the cherries and strain out the juice.
  7. Boil the sugar and water five minutes, remove the scum, and strain through a fine cheesecloth or sieve;
  8. when cool add the fruit juice and freeze.
  9. Currant Sherbet No.
  10. 1.
  11. Prepare same as Cherry Sherbet, using one pint of currant juice in place of cherry.
  12. Currant Sherbet No.
  13. 2.
  14. One pint sugar, one quart of water, one pint of currant juice, the juice of one lemon.
  15. Boil the water and sugar together half an hour.
  16. Add the currant and lemon juice to the syrup.
  17. Let this cool and freeze.