RASPBERRY SHERBET.
3 quarts water,
6 pounds XXXX sugar.
Take 3 quarts of fresh, ripe raspberries; don’t use red raspberries, as they are too flat-tasted; use the black ones; press them through a fine hair sieve, then add this to your sugar and water; then add white of 1 egg, and strain all through a sieve into your freezer, and freeze.