London Sherbet
A dish where sugar and seeded and finely cut raisins do the work.
contains eggscontains alcohol
Ingredients
US
Metric
- 470 ml sugar
- 470 ml water
- 80 ml seeded and finely cut raisins
- 180 ml orange juice
- 44 ml lemon juice
- 240 ml fruit syrup
- ¼ grated nutmeg
- 60 ml port wine
- Whites 3 eggs
Steps
- Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.
Nutrition (estimated, per serving)
| Calories | 468 |
|---|---|
| Protein | 0.3 g |
| Fat | 0.1 g |
| Carbs | 119.0 g |
| Fiber | 0.3 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States