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Turkish Sherbet

A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).

A historical recipe

Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.

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 Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). 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.

Turkey. Associated with Turkey by a demonym leading its title: Turkish (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

Method

  1. Having washed a fore-quarter or knuckle of veal, and cracked the bones, put it on to boil with two quarts and a pint of water.
  2. Let it boil till the liquid is reduced to one quart, and skim it well.
  3. Then strain it, and set it away to cool.
  4. When quite cold, mix with it a pint and a half of clear lemon juice, and a pint and a half of capillaire or clear sugar-syrup.
  5. If you have no capillaire ready, boil two pounds of loaf-sugar in a pint and a half of water, clearing it with the beaten white of an egg mixed into the sugar and water before boiling.
  6. Serve the sherbet cold or iced, in glass mugs at the dessert, or offer it as a refreshment at any other time.
  7. Sherbet may be made of the juice of various sorts of fruit.