The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

HomeIces, Ice Creams, Etc › Sicilian Sorbet

Sicilian Sorbet

1 can peaches 1 cup sugar 2 cups orange juice 2 tablespoons lemon juice Press peaches through a sieve, add sugar and fruit juices. Freeze and serve. 4 cups water 2 cups sugar 1½ cups orange juice

← Pineapple SorbetItalian Sorbet →