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 1906 COOKBOOK >  ICE CREAM & DRINKS >  Lemon Sherbet >

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

ICE CREAM AND DRINKS

LEMON SHERBET
 
 
 Take the juice of 6 lemons, 5 pints of water, 3 teacupfuls of sugar. Squeeze the lemons and strain. Add sugar and water, and freeze. When frozen to mushy ice, add the well-beaten whites of 4 eggs, and finish freezing.

Sister Emily Shirky, Rockingham, Mo.
 
 

 

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