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Lemon Sherbet
1 qt. water 1 1/2 cups sugar 3/4 cup lemon juice 1 egg white Make a syrup of the boiling water and sugar, add lemon juice; cool, strain and freeze. When half frozen add the white beaten stiff.
The Washburn-Crosby flour book — Gold Medal recipes from the mill that stood behind every sack.
Home › Puddings › Lemon Sherbet
1 qt. water 1 1/2 cups sugar 3/4 cup lemon juice 1 egg white Make a syrup of the boiling water and sugar, add lemon juice; cool, strain and freeze. When half frozen add the white beaten stiff.