little of the juice may be set aside. When the
pulp and sugar are well rubbed together, pour
a little boiling water✪ Sherbet for Punch over them, and stir until
the sugar is dissolved. Let the sjTup cool,
strain it, and add wine and spirit till the punch
is of the requisite strength. Sometimes the
rind and juice of a Seville orange are used to
make the sherbet as well as the two lemons.
Sherbet, Ice.— Take half a pound of re-
fined sugar in kmips ; rub these upon the rind
of three lemons until the yellow part is rubbed
off. Put the sugar into a bowl, and strain over
it the juice of two oranges and of the lemons.
Add a pint of cold spring water✪ Sherbet, Ice, and stir the
mixture until the sugar is quite dissolved.
Freeze in the usual way, and serve in glasses.
Probable cost, lOd. Sufficient for a pint and a
haK of ice.
Sherbet, Lemon. — Rub one pound and
a half of loaf sugar upon nine fresh lemons
until the yellow part is taken off. Put the
sugar into a bowl, squeeze upon it the juice of
the lemons, and add a quart of water✪ Sherbet, Lemon. Stir the
liquor tiU the sugar is dissolved, strain, and
freeze as for ice cream.
Sherbet, Lemon (another way). — See
Lemon Sherbet.
Sherbet, Persian {see Persian Sherbet
— a refreshing summer beverage).
Sherbet Powder. — Rub half a pound of
loaf sugar upon the rind of a lemon till the
yellow part is taken oif . Crush the sugar to
powder, and mix intimately with it four ounces
of tartaric acid and four ounces of bicarbonate
of soda. Rub the mixture through a fine sieve ;
put it into a dry bottle, and keep it well corked
until wanted. If liked, forty or fifty drops of
essence of lemon may be used instead of the
lemon-rind. The powder must be taken up
with a dry tea-spoon. Sufficient for one pound
of sherbet. A tea-spoonful of this powder
stirred into a tumbler of water will make a
refreshing summer drink. Probable cost, Is. 6d.
per pound.
Sherbet, Rich. — Grate the thin rinds of
fresh lemons with lumps of loaf sugar, and
press the juice and pulp out into a bowl, re-
jecting the seeds. Crush the sugar, rubbing
and blending the ingredients with a silver
spoon. Then add calf's-feet jelly, newly made,
and madeira wine, with any spirit you please.
Stir a long while, and after the sherbet has
stood two or three hours, filter it until beaxiti-
f uUy clear.
Sherbet, Rhubarb (a pleasant summer
beverage). — Take six or eight sticks of ripe red
rhubarb. Wash it well, and without skinning
it cut it up into short lengths. Put it into a
saucepan with a. quart of water, and let it boil
till the flavour is extracted. Rub the rind of a
fresh lemon upon three ounces of fine sugar in
lumps. Stir this into the liquor until dissolved.
Let the sherbet stand in a cool place five or
six hours, filter through muslin, and it will be
ready for use. Time to boil, twenty minutes.
Probable cost, 8d. Sufficient for tliree or four
persons.
Page 1785 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
little of the juice may be set aside. When the pulp and sugar are well rubbed together, pour a little boiling water over them, and stir until the sugar is dissolved. Let the sjTup cool, strain it, and add wine and spirit till the punch is of the requisite strength. Sometimes the rind and juice of a Seville orange are used to make the sherbet as well as the two lemons.
Sherbet, Ice.— Take half a pound of refined sugar in kmips ; rub these upon the rind of three lemons until the yellow part is rubbed off. Put the sugar into a bowl, and strain over it the juice of two oranges and of the lemons. Add a pint of cold spring water, and stir the mixture until the sugar is quite dissolved. Freeze in the usual way, and serve in glasses. Probable cost, lOd. Sufficient for a pint and a haK of ice.
Sherbet, Lemon. — Rub one pound and a half of loaf sugar upon nine fresh lemons until the yellow part is taken off. Put the sugar into a bowl, squeeze upon it the juice of the lemons, and add a quart of water. Stir the liquor tiU the sugar is dissolved, strain, and freeze as for ice cream.
Sherbet, Lemon (another way). — See Lemon Sherbet.
Sherbet, Persian {see Persian Sherbet — a refreshing summer beverage).
Sherbet Powder. — Rub half a pound of loaf sugar upon the rind of a lemon till the yellow part is taken oif . Crush the sugar to powder, and mix intimately with it four ounces of tartaric acid and four ounces of bicarbonate of soda. Rub the mixture through a fine sieve ; put it into a dry bottle, and keep it well corked until wanted. If liked, forty or fifty drops of essence of lemon may be used instead of the lemon-rind. The powder must be taken up with a dry tea-spoon. Sufficient for one pound of sherbet. A tea-spoonful of this powder stirred into a tumbler of water will make a refreshing summer drink. Probable cost, Is. 6d. per pound.
Sherbet, Rich. — Grate the thin rinds of fresh lemons with lumps of loaf sugar, and press the juice and pulp out into a bowl, rejecting the seeds. Crush the sugar, rubbing and blending the ingredients with a silver spoon. Then add calf's-feet jelly, newly made, and madeira wine, with any spirit you please. Stir a long while, and after the sherbet has stood two or three hours, filter it until beautifully clear.
Sherbet, Rhubarb (a pleasant summer beverage). — Take six or eight sticks of ripe red rhubarb. Wash it well, and without skinning it cut it up into short lengths. Put it into a saucepan with a. quart of water, and let it boil till the flavour is extracted. Rub the rind of a fresh lemon upon three ounces of fine sugar in lumps. Stir this into the liquor until dissolved. Let the sherbet stand in a cool place five or six hours, filter through muslin, and it will be ready for use. Time to boil, twenty minutes. Probable cost, 8d. Sufficient for tliree or four persons.
Records on this page
Sherbet for PunchSherbet, IceSherbet, Lemon