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French Cream Sherbet

From Ice cream and candy makers' factory guide, 1907 (1907).

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A historical recipe

Ice cream and candy makers' factory guide, 1907, by Horizontal freezer co., Chicago. [from old catalog] (1907).

France

Known as a French recipe, with similar versions prepared across other nations.

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

Ingredients 2 ingredients

  1. 2 pounds sugar
  2. 2 quarts water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Make a syrup of 2 pounds sugar and 2 quarts water ;
  2. melt but do not boil.
  3. On the syrup gauge this will register 18 degrees.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Ice cream and candy makers' factory guide, 1907 (1907), printed page 39, digitised by the Internet Archive: https://archive.org/details/icecreamcandymak00hori

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.