3 quarts water,
6 pounds powdered sugar,
White of 1 egg.
About 2 quarts very ripe wild goose plum, or any other variety that is not too flat tasting. I prefer the wild goose plum, as it produces a better flavor than most others. Remove the seeds and press them through a fine sieve and add 1 ounce of citric acid solution; strain all through sieve into your freezer, and freeze.
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.
No. 1. ORANGE SHERBET.
Take 3 quarts of water, add 6 pounds powdered sugar, boil for twenty minutes; remove from fire, add the juice of 40 oranges; let cool; strain, and add the whites of 3 eggs.