Water Ices
Lemon
276.5 calories
| 2 lemons (juice only) | 1 egg white |
| ¼ cup sugar | 1 cup water |
Orange
311 calories
| ½ cup orange juice | 1 cup water |
| 1 lemon | ¼ tsp. orange extract |
| ¼ cup sugar | 1 egg white |
Grape Juice
362.6 calories
| ½ cup grape juice | ¼ cup sugar |
| 1 tbs. lemon juice | 1 egg white |
Method of Mixture
Mix sugar and water and boil to a rich sirup (about 15 minutes), cool, and add fruit juice (and extract when it is used). Pour into freezer and surround with a mixture of 1 part salt and two parts ice. When sherbet is about half frozen, stir in the stiffly beaten egg white and continue the freezing until mixture is hard. In diseases where it is found inadvisable to give albumen, 1 teaspoonful of gelatin may be substituted.
Apricot
384 calories
| ½ cup apricot purée | ¼ cup sugar |
| 1 cup water | 1 tsp. granulated gelatin |
| 1 lemon (juice only) | |
Make sirup of water and sugar, soak gelatin in a little cold water and add to the hot sirup; press apricots through a sieve and add to the sirup as soon as it is cool; freeze as directed in other ices.
Strawberry and Raspberry
346-393 calories
| 1 cup fruit juice | ⅓ cup sugar |
| Juice of 1 lemon and | 1 egg white |
Proceed as in other ices.
Currant
526 calories
| 1 cup fresh currants | ½ cup sugar |
| 1 cup water | 1 tbs. lemon juice |
Wash currants carefully and place in a saucepan on a warm but not hot part of the stove, allow to heat gently until the currants are soft, press through a cloth, and add the water and sugar; stir until dissolved (or make a sirup of the water and sugar and add the currant juice and lemon and freeze as directed in other ices). The egg white may be added if desired.
Lemon Cream, or Milk Sherbet
| 3 cups (24 ounces) milk | 1 cup cream (8 oz.) |
| 4 lemons | ¾ cup of sugar |
Mix cream, milk and ¼ cup of sugar and pour into freezer; freeze until half frozen (mushy). Add juice of 3 lemons and 1 whole lemon (peel and pulp) shaved into very thin slices sweetened with remainder of sugar (if not sufficiently sweet add more sugar and make allowances for same in fuel value). Continue the freezing until sherbet is of the right consistency.