Sherbet
A historical recipe from International Harvester Refrigerator Recipes, by Irma Harding (1950).
A historical recipe
International Harvester Refrigerator Recipes, by Irma Harding (1950). Project Gutenberg eBook #65793.
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 International Harvester Refrigerator Recipes, by Irma Harding (1950). Digitised by Project Gutenberg, eBook #65793 (https://www.gutenberg.org/ebooks/65793). 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
- 1 cup fruit juice
- 2 tablespoons lemon juice Soften gelatin
- ¼ cup cold water
- 2 egg whites
Method
- 1 cup sugar 2 cups water 2 teaspoons unflavored gelatin ¼ cup cold water 2 egg whites, unbeaten 1 cup fruit juice or ½ cup crushed fruit ¼ teaspoon salt 2 tablespoons lemon juice Soften gelatin in ¼ cup cold water.
- Combine sugar and water and bring to a boil.
- Dissolve gelatin in hot mixture.
- Cool.
- Add fruit juices or crushed fruit and salt.
- Pour into refrigerator tray.
- Freeze until firm throughout.
- Remove to chilled bowl.
- Add unbeaten egg whites.
- Beat with rotary beater or electric mixer until light and fluffy.
- Return to tray.
- Freeze until firm.
- Yield: 6 to 8 servings.