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Lemon Sherbet
Make a syrup of one quart of water and three cups of sugar. Add three-fourths cup of lemon juice and freeze. When the mixture is frozen to a mush, add the beaten whites of two eggs.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Home › Ice-Creams and Ices › Lemon Sherbet
Make a syrup of one quart of water and three cups of sugar. Add three-fourths cup of lemon juice and freeze. When the mixture is frozen to a mush, add the beaten whites of two eggs.