Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Lemon Sherbet

Rub the yellow rind of five small lemons with three-quarters of a pound of loaf sugar. Crush the latter to powder, put it into a saucepan with a pint of water, and simmer gently until the sugar is dissolved. When cold, add the strained juice of the lemon. Take out the rind, and serve the sherbet in glasses. Time, a quarter of an hour to simmer the syrup. Probable cost, 8d. Sufficient for six or seven persons.

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← LEMON SAUCE FOR PUDDINGS (another way)LEMON SHRUB. (See ORANGE OR LEMON SHRUB.) →