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Persian Sherbet

A historical recipe from Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.).

A historical recipe

Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Project Gutenberg eBook #74966.

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 Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Digitised by Project Gutenberg, eBook #74966 (https://www.gutenberg.org/ebooks/74966). 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.

Iran. Associated with Iran by a demonym leading its title: Persian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 pint of alcohol
  • 1 pint of oil of orange
  • 2 ounces of your syrup

Method

  1. Place in one phosphate bottle 1 pint of alcohol and 1 pint of oil of orange, sweet;
  2. color this pink;
  3. now fill another phosphate bottle with citric acid solution.
  4. This can be served with any syrup, but the most popular are such as phosphates, lemon, orange, cherry, grape, raspberry.
  5. Draw 2 ounces of your syrup, then fill half full of cracked ice and a couple of dashes out of each bottle.
  6. Serve same as phosphate, in small eight-ounce mineral glasses.